Pumpkin and Carrot Muffins

Just the other day I received an update from Nom Nom Paleo and I saw these gorgeous Paleo Pumpkin and Carrot Muffins. They looked really good to me. I was quite interested to sample a paleo version of muffins but alas, I can't get two ingredients namely almond flour and almond butter. Is almond flour the same as ground almonds?

With that I was resigned to finding a conventional recipe and I turned to Joy of Baking. What I did was to tweak the Pumpkin Muffins recipe to accommodate the carrots. 

I guess I was a bit overzealous in cutting down on sugar and the muffins lack sweetness. That can be adjusted in my next bake. These muffins were moist and fluffy and oh so good! I could taste the pumpkin but I am sorry to say that I did not like the pumpkin seeds and the almond flakes. When did I become such a picky eater?

Of all the muffins, why did she have to undress me? Why me??? (Life is unfair)

There is nothing wrong with pumpkin seeds. I like eating them as a snack. But somehow I just did not like them with the muffins. But I admit that they make the muffins look pretty. From now on, my muffins will have no toppings hah..hah...

So moist and so noms! Just need a wee bit more sugar and we're good.

I am thinking of adding raisins or cranberries (or both) into the muffin batter on my next bake as I have one more container of pumpkin puree in the freezer. Looks like it is time to top up my stash of frozen pumpkin puree!

Pumpkin and Carrot Muffins

Recipe source : Adapted from Joy of Baking

Makes 12 regular sized muffins

Ingredients :

- 200g self-raising flour

- 140g pumpkin puree

- 140g grated carrots

- 120g sugar (I initially used 80g and found that it is too little)

- 3/4 tsp cinnamon sugar (or ground cinnamon)

- 120ml buttermilk (or plain yogurt)

- 120ml grapeseed oil (or any neutral tasting vegetable oil)

- 2 large eggs, lightly beaten

Method :

1. Preheat oven to 160C and line 12 muffin cups with paper liners.

2. In a mixing bowl mix together buttermilk, oil, eggs, pumpkin puree and grated carrots. Set aside.

3. In another mixing bowl, combine flour, sugar and cinnamon sugar.

4. Pour the buttermilk mixture into the flour mixture.

5. Fold until just combined.

6. Scoop batter into the muffin cups using an ice-cream scoop or two spoons.

7. Place in the oven and bake for 18-22 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. (Mine was done in 22 minutes)

8. Place on a wire rack to cool.