Pumpkin Carrot Cake Muffins Recipe

I love carrot cake, and I love pumpkin, so pumpkin and carrot cake all rolled into one? Uh, yeah. Sign me up. Ingredients:

• ½ cup spelt flour
• ½ cup whole wheat flour (or flour of choice)
• 1 tsp. cinnamon
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt
• ¼ cup cane sugar (or sugar substitute of choice)
• 2 tbsp. flax seed meal whisked with 6 tbsp. water (or 2 eggs)
• ½ cup pureed pumpkin
• ½ cup grated carrots
• ½ cup almond milk
• 1 tsp. vanilla

Directions:

1. In a medium bowl mix together the flour, cinnamon, baking powder, soda, salt, and sugar.
2. In another bowl mix together the flax seed eggs, pumpkin, carrots, milk, oil, and vanilla.
3. Combine the two bowls into one and mix well.
4. Pour into greased muffin tins and bake at 350F for 15-25 minutes.

I added in some pineapple to my mix mainly because I had some in my fridge that I needed to use up, but it does bring a nice tangy flavour to the mix. Feel free to add in other favourite flourishes – raisins, chopped dates, walnuts, pecans, coconut – whatever you’re in the mood for.