{ Autumn-Spiced Carrot Cake Muffins }

Oh autumn! The crisp leaves crackling underfoot, the chill in the air, the warm colours and smells mingling all about. It really is a special time of year, with flavours and scents all its own. And these muffins mix it all in a bowl and bake it in the oven for some perfect fall mouthfuls. Gosh these are delicious.

We love these for a cozy and healthy after-school snack for the kids to come home to. Running into the house after hopping of the school bus, being greeted by these freshly baked is a wonderful welcome back. I also gladly grab one-on-the-go in the mornings as I head out, or on the weekend afternoon as I sit down with a book and a cup of tea. Mmmm, they are simply the best.

Thank you to Edmonton food blogger, Erin Walker of A Little Salt blog, for creating this recipe as well as the beautiful images for us. (See her page for even more tasty recipes!) What a lovely finale to our 2021 CSA veggie season, with much more goodness to come.

Print Recipe

Autumn-Spiced Carrot Cake Muffins

Servings: 12 muffins

Ingredients

For the muffins:

  • 2 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp ground turmeric
  • 3 eggs
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/4 cup maple syrup
  • 1 cup packed shredded carrot

For the topping:

  • 1 tbsp coconut oil
  • 1/4 cup chopped walnuts
  • 1/2 tsp cinnamon

Instructions

  • Line a 12-cup muffin tin with silicone or paper liners. Preheat oven to 350 F.
  • In a large bowl, combine almond flour, salt, baking soda, cinnamon, ginger, cardamom and turmeric.
  • In a separate bowl, whisk together melted coconut oil, eggs and maple syrup.
  • Add wet to dry ingredients, combining until just mixed. Gently fold in the shredded carrot.
  • Using a cookie scoop or two spoons, distribute batter amongst the 12 muffin cups.
  • In a small bowl, making the topping: combine remaining coconut oil, walnuts and cinnamon.
  • Top each muffin with a bit of the mixture. Bake for 25-30 minutes. Set on a wire rack to cool. Muffins will keep in an airtight container on the counter for up to 7 days (if they last that long!)