Carrot Spice Muffins

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CarrotspiceMy husband’s new toy (for me to play with) is a Breville juicer.  Yadda yadda yadda…he can’t eat most veggies in their original form, so to get his nutrients we’ve taken to juicing.  Everything we juice smells like freshly cut grass in my opinion, but he seems to love it!  The downfall of the juicer is that it creates a lot of “pulp” that seems a shame to throw away.  So the other day I used the carrot, apple, and kale pulp from his juice to make muffins, but it’s typically made with shredded carrots.  You could substitute zucchini and/or apples and it would work just as great.  And they were a big hit for everyone but my little guy.  He really is like Mikey from the 70s Life Cereal commercial–“Mir, he hates everything”.  But anyhoo–these muffins were great.  The original recipe is in our Fall cookbook in the breakfast section and calls for the topping to be 1 tablespoon of sugar mixed with 1/4 cup pecans, but that wasn’t going to fly here, so I whipped up the same topping as from my Mom’s Quick Coffee Cake, which I could eat on its own.  It jazzes up any muffin top in my opinion!  This recipe calls for buttermilk and pumpkin pie spice–neither of which did I have, so I’ve noted the substitutions in the recipe and I made mine gluten free and dairy free, but it can be make with or without.  Enjoy!

Carrot Spice Muffins


  • 1 3/4 cup Flour of choice (I used Cup4Cup gluten free and added 2 extra tablespoons)
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Pumpkin Pie Spice (If you don't have it substitute 1/2 t. cinnamon, 1/2 t. ginger, 1/4 t. allspice and 1/4 t. nutmeg)
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Egg (beaten)
  • 3/4 cups Buttermilk (If you do not have it add 1 Tablespoon white vinegar or lemon juice to the measuring cup and fill up with regular milk or almond milk to 3/4 c. and let it sit for 5 minutes.)
  • 1 cup Brown Sugar (divided)
  • 1/4 cup Cooking Oil
  • 1 1/2 cup Shredded Carrots (You could substitute zucchini and/or apples as well)
  • 2 tablespoons Flour of choice
  • 2 tablespoons Butter of choice (I used Earth's Balance butter sticks)
  • 1 teaspoon Cinnamon


Step 1
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or use paper liners.
Step 2
In a large bowl, stir together the dry ingredients and then make a well, or hole in the middle.
Step 3
In a separate boil combine the egg, buttermilk, 1/2 cup brown sugar, oil and carrots.
Step 4
Add the wet ingredients all at once to the dry ingredients and stir until moistened. The batter will be lumpy.
Step 5
Spoon into the muffin cups. I typically use an ice cream scoop to fill mine. Then make your topping.
Step 6
Combine 2 tablespoons of melted butter, remaining brown sugar, 2 tablespoons flour and 1 teaspoon of cinnamon to make your topping.
Step 7
Sprinkle the topping over the top of each muffin and then press into the muffin with a fork to incorporate the topping a bit with each muffin.
Step 8
Bake at 400 degrees for 20-125 minutes. Cool on a rack for 5 minutes before removing from the pan. Be careful, the topping will be hot.


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