Ingredients
Scale
- 1.75 cups flour
- 1 tsp baking soda
- 1 T pumpkin pie spice
- 2 tsp cinnamon
- ½ tsp salt
- ½ cup white sugar
- ½ cup brown sugar
- 2 cups shredded carrot
- 1 cup shredded apple (if apple is very juicy, squeeze out some of the liquid)
- ½ cup chopped walnuts (can sub pecans)
- ½ cup shredded sweetened coconut
- ½ cup dried cherries (can sub raisins or cranberries)
- 1 15 oz pumpkin puree (just pumpkin, not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla
- ½ cup butter, melted
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin or line with cupcake papers.
- In large mixing bowl, stir together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Add brown and white sugar and stir again. Add carrot, apple, walnuts, coconut, and dried cherries. Stir thoroughly to evenly distribute ingredients. Set aside.
- In a smaller bowl, whisk pumpkin, eggs, and vanilla together. Pour melted butter into pumpkin mixture and whisk thoroughly until smooth and well combined.
- Pour wet ingredients into the dry ingredients. Use a rubber spatula to mix until ingredients are just combined. Do not overmix.
- Fill the muffin tins with the batter (about ¾ full if you want to make 18 large muffins, completely full if you want 12 extra-large muffins).
- Place the tin in the middle rack of the of the preheated oven. Bake for 21-24 minutes (depending on how full you filled the tins), or until a toothpick inserted the middle of the muffin comes out clean.
- Remove tin from oven and muffins from tin. Muffins will stay fresh in an airtight container for up to 3 days. Muffins thoroughly cooled and wrapped with plastic wrap can be stored in the freezer for up to 3 months.