Carrot Cake Muffins with Pepitas

Dusting off my baking utensils on Sunday rekindled my love of baking, so I decided to ride the wave and make a second treat for this week.

Friday treat!

Introducing Carrot Cake Muffins with Pepitas (a.k.a. pumpkin seeds).

Carrot Cake Muffins w/ Pepitas & Raisins

No real pointers needed for this one – just follow the recipe and you’ll be good to go. Pretty much impossible to mess this one up.

As a side note, I’m including a cream cheese spread you can use to go along with the muffins if you want to serve them with a little extra something. I chose not to make it for this batch of muffins. I like these on their own AND I am also off dairy these days, so I went without.

Read on for the recipe. Happy baking!

Who doesn't love a nice, moist muffin top?!

Arguably the best part of a muffin

Ready to eat

Carrot Cake Muffins w/ Pepitas 


~ 2 cups granulated sugar

~ 1 1/2 cups vegetable oil

~ 3 extra large eggs (@ room temperature)

~ 1 tspn vanilla extract

~ 2 cups all purpose flour + 1 tablespoon

~ 2 tspn ground cinnamon

~ 2 tspn baking soda

~ 1 1/2 tspns salt

~ 1 pound carrots, grated

~ 1 cup raisins

~ 1 cup pepitas (pumpkin seeds)


~3/4 pound cream cheese @ room temperature

~ 1/2 pound unsalted butter @ room temperature

~ 1 tspn vanilla extract

~ 1 pd confectioner’s sugar


~ Preheat oven to 400 degrees. Line muffin pans (2) with paper liners.

~ Beat sugar, oil & eggs together in the bowl of an electric mier fitted with a paddle attachment until light yellow. Add the vanilla.

~ In a separate bowl, whisk together 2 cups flour, the cinnamon, baking soda & salt.

~ Add the dry ingredients to the wet ingredients and mix until blended. Toss the carrots, raisins and pumpkin seeds with 1 tblspn of flour. Add to the batter and mix well with a spatula.

~ Scoop batter into the muffin cups until each is almost full. Bake for 10 mins, then lower the oven temperature to 350 degrees and bake for another 35 minutes or until toothpick comes out clean. Let cool on wire rack.

~ For frosting, mix cream cheese, butter and vanilla in bowl of an electric mixer with paddle  until just combined. Add sugar and mix until smooth.


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