Pumpkin Spice Carrot Muffins

The Recipe of the Month is back in action! :) This month it is another muffin recipe, but I couldn't help myself. A couple Mondays ago we were sick (again) with colds and I was juicing and had leftover carrot pulp (very similar to shredded carrots). And I decided to save it and throw it in the next batch of muffins. And the first attempt was a success! Meet my new muffin recipe: Pumpkin Spice Carrot Muffins. 

As you may know my kids won't eat much of anything unless it has maple syrup in it or on it. Thus, I sneak veggies in our muffins as much as I can. Of course it has their favorite ingredient and I know I have a long way to go as the chef of two picky eaters. But, the small wins are sometimes what keeps me going. 

The recipe is posted below and you can also print it. Please note that the best way to make is per the directions below, but because I am a busy mom I usually do it all in one bowl. I start with the wet ingredients, blend them all real nice and then add the dry and blend them together. For me it works good enough and maybe it should be how I have the recipe officially. If you try it both ways and see no difference please let me know.

Happy Pumpkin-Spice season my friends and red wine for those who have been waiting for the switch to white or rose to red. 

Nourish and love yourself up this month with these muffins and whatever else you need. Thanks for reading!

These are my favorite muffin/cupcake liners!

These are my favorite muffin/cupcake liners!

This is how the batter should look

This is how the batter should look

My muffin thief :) 

My muffin thief :) 

Pumpkin Spice Carrot Muffins – No dairy or refined sugar

Serves: 12 muffins


Liquid Ingredients
5 eggs
¾ cup organic pumpkin
¼ cup melted coconut oil
4 tablespoons maple syrup
¼  cup melted coconut oil
⅛ tsp liquid stevia
½ cup of shredded carrots*

Dry Ingredients
¼ cup coconut flour
½ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 TB pumpkin spice
1 tsp baking soda
pinch of salt


1. Preheat oven to 350 degrees

2.    In a large bowl, whisk your eggs, and then add in the remaining wet ingredients: eggs, pumpkin, maple syrup, melted coconut oil and stevia until well combined. Once mixed, fold in the shredded carrots.

3.    In a large bowl, mix together the dry ingredients: coconut flour, gluten-free flour mix, pumpkin spice, baking soda, and salt and mix together.

4.    Pour wet into the dry-ingredient bowl and mix until all ingredients are blended; do not over-mix. 

5.    Scoop the muffin mixture into a 12-cup muffin pan with parchment cupcake paper liner (or grease). I use a big spoon or a ¼ measuring cup and fill each muffin about 2/3 to 3/4 full. 

6.    Bake for 15 minutes at 350 degrees or until cooked fully. You can tell if cooked fully by using a toothpick. If nothing comes out of the toothpick they are done. Note: times vary due to ovens.

7.    Remove from oven and let cool.

8.    Enjoy! Serve with butter or nut butter. If you like it more sweet you can top with honey or jam or even make a cream cheese frosting and call it dessert! Enjoy!

 Quick Instructions:

 Please note I often skip using two bowls and first follow the instructions in step 1 and mix all of my wet ingredients and  then I add in the dry ingredients in one bowl and stir well. This is an option for those of you interested in saving a bowl and a little time. :)

 *Note: for shredded carrots use your shredded. Also, I have used the pulp from the carrots from    juicing and that works   out great too! 

In love, light and gratitude,