Pumpkin and carrot cake muffins

My first proper Autumnal recipe of the season! I LOVE using pumpkin puree in my bakes and I also love making raw protein balls with it but that’s another recipe! I find ‘baking buddy natural pumpkin puree’ the best and easiest to use and you can find it in Tesco. So for this particular recipe I actually started out with my carrot cake muffin recipe that I have been working on in order to perfect it, but then I though, why not add pumpkin!? What gave these little treats such a lovely taste was holy lama vanilla and cinnamon spice drops… They really do taste like Autumn!


Now these you can enjoy with or without the vanilla icing- it depends whether or not you want to have them as a healthy snack or a bit of a treat- or it can just be down to how sweet you would like them to taste.

Ingredients (makes 8)

  • 2 cups of wholemeal self raising flour
  • 1/2 cup of ground almonds
  • 1/3 cup of coconut sugar (I used thecoconutcompany)
  • 1 teaspoon of baking powder
  • 1 medium egg (of flax seed egg for vegan option)
  • 2 tablespoons of melted coconut oil
  • 1 cup of cashew milk
  • 1 cup of pumpkin puree
  • 1 carrot (grated)
  • 1 medium mashed banana
  • 1 teaspoon of vanilla essence
  • 3 drops of holy lama cinnamon spice


  • 1 cup of powdered sugar
  • 1 drop of holy lama vanilla spice
  • 1 tablespoon of cashew milk



  • Preheat the oven to 180 degrees celsius and prepare a cupcake tray with 8 cupcake holders (can use paper ones or silicon moulds).
  • In a bowl, mix the flour, sugar, ground almonds and baking powder.
  • In a separate bowl, mash your banana, and add the egg, melted coconut oil, vanilla essence and cinnamon spice. Add this to the dry ingredients.
  • Then gradually add your cashew milk, stirring as you go along to combine all the ingredients.
  • Now, depending on whether or not you prefer a pumpkin filling or you want to mix all the pumpkin in together, add either half a cup or the full cup to the mix. The half you choose not to use will be a filling for the muffins.
  • Lastly, add the grated carrot and stir in gently.
  • If you’ve chosen to go for a pumpkin filled muffin then spoon some mixture into each cupcake mould (only half full) then place a little scoop of pumpkin on top (as shown in the picture). If you’ve chosen to mix all the pumpkin in then simply spoon your mixture evenly into each cupcake mould.
  • Bake in the oven for 20 minutes.
  • Allow to cool completely before icing.

For the icing

  • Mix all ingredients into a bowl- if you wanted more of a glaze than an icing then add a little more milk or water to the mixture.

These will last for up to 5 days. Keep them sealed (either in an airtight box or clingfilm) refrigerated.


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7 thoughts on “Pumpkin and carrot cake muffins

  1. Another fabulous recope you really make such moorish goodies Your give us so much to look forwards to all so yummy xx

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