Vegan Pumpkin Carrot Muffins
Moist, flavorful, and packed with cozy fall vibes—these Vegan Pumpkin Banana Carrot Muffins are the perfect way to sneak in a little extra nutrition while still feeling like a treat. Think of them as part carrot cake, part pumpkin bread, and part banana muffin all rolled into one fluffy bite. They’re naturally sweetened, dairy-free, and great for breakfast, snacks, or lunchboxes.
Whether you’re baking for your family, meal-prepping for the week, or just craving a cozy muffin moment, this recipe is simple, wholesome, and endlessly customizable.
Ingredients
1 cup pumpkin puree
½ cup applesauce or 1 ripe banana (for natural sweetness + moisture)
¼ cup melted coconut oil, cooled
¼ cup maple syrup (or honey, if not vegan)
1 tsp vanilla extract
¾ cup finely shredded carrots (about 1 medium carrot)
1 cup whole wheat or all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg (or pumpkin pie spice)
Pinch of salt
Optional Add-Ins:
¼ cup chopped walnuts or pecans
¼ cup mini chocolate chips
¼ cup raisins
Instructions
Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with coconut oil.
Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, mashed banana/applesauce, coconut oil, maple syrup, and vanilla extract until smooth.
Add the carrots: Stir in the finely shredded carrots.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Mix it all together: Add the dry ingredients into the wet mixture, stirring gently until just combined. (Be careful not to overmix—this keeps your muffins light and fluffy!)
Fold in extras: If using nuts, raisins, or chocolate chips, fold them in now.
Bake: Divide the batter evenly into the prepared muffin tin, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & enjoy: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Storage
These muffins will stay fresh for 2–3 days at room temperature in an airtight container, or up to a week in the fridge. They also freeze beautifully—just let them cool completely, then store in a freezer-safe bag for up to 3 months.
Recipe Tips & Variations
For a heartier muffin: Use whole wheat flour. For a lighter texture, stick with all-purpose.
For extra sweetness: Add a sprinkle of turbinado sugar on top before baking.
Kid-friendly: Mini muffins bake in about 12–14 minutes and are perfect for toddlers.
Gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
Why You’ll Love These Muffins
One-bowl, easy prep
Perfect balance of warm spice + natural sweetness
Freezer-friendly for quick snacks
Packed with veggies + fruit (your kids will never know!)
