Pumpkin Carrot Mini Muffins {Recipe}

I think fall is the best time of year to bake. Not sure why, maybe because it's getting colder and the leaves are changing. Maybe because the apples, pumpkins and berries are ripe and ready to pick. There is just nothing better than a warm oven and catching a whiff of sweet scents and delicious spices as you move from room to room.

I love to make mini muffins for my girls lunches and when I found a can of pumpkin in my pantry I knew what I had to do. Here is one of my most favorite autumn mini muffin recipes, enjoy :)

{Pumpkin Carrot Mini Muffins}


Ingredients:


* 1 cup Pumpkin puree
* 1/2 cup melted Butter
* 2/3 cup Sugar (white or brown)
* 2 Eggs
* 1 cup grated Carrots
* 1 1/2 cup Flour
* 1 1/2 tsp Baking Powder
* 1 tsp Baking Soda
* 1 tsp Cinnamon
* pinch of Salt
* 1 tsp fresh nutmeg
* 1/2 cup Raisins

{Directions}


Preheat oven to 350


In a bowl mix together the pumpkin, butter, egg and sugar. When combined add the grated carrots, flour, baking powder, baking soda and spices. Mix well. Fold in the raisins.

Spray mini muffin tins with baking (or cooking) spray. Spoon batter to the top of each cup. Bake at 350 for approx 10-13 minutes. My oven runs hot, so adjust your temp and cooking time according to your oven.