Go Back
Pumpkin Carrot Praline Muffins

Pumpkin Carrot Praline Muffins

Prep Time 10 minutes
Total Time 35 minutes
Servings 16


  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 cup shredded carrots
  • 3/4 cup vegetable oil
  • 2 cups pumpkin puree not pumpkin pie filling
  • 1 cup Olympic Organic Plain yogurt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup praline covered pecans or mixed nuts chopped


  1. Preheat oven to 350 degrees and spray 16 muffin tins with non-stick spray
  2. In a large bowl combine flour, baking powder, pumpkin pie spice, baking soda. Sprinkle in shredded carrots and stir to thoroughly combine. Set aside.
  3. In another large bowl whisk oil, pumpkin pie puree, yogurt, eggs and sugar until well blended.
  4. Using a wooden spoon or spatula, fold dry ingredients into the wet just until combined. Do not over mix.
  5. Fill muffin tins almost to the top and sprinkle each generously with chopped pralined pecans.
  6. Bake for 28-30 minutes, until toothpick inserted in the centre comes out clean. Remove from oven and enjoy warm or cool to room temperature.