Recipe type: Breakfast, Muffin
Total time: 
Serves: 12
A deliciously moist and spicy fall muffin that will make your house smell amazing!
  • 2¼ cups all purpose flour
  • 1½ teaspoons ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened to room temperature
  • ½ cup lightly packed brown sugar
  • ¼ cup granulated sugar
  • ¼ cup fancy molasses (not blackstrap)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup plain low-fat yogurt or sour cream (not fat free)
  • 2 cups shredded carrots
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with cooking spray.
  2. In medium bowl, whisk together flour, ginger, cinnamon, allspice, baking powder, baking soda and salt.
  3. In large bowl, with an electric mixer, beat together butter and sugars until creamy,1-2 minutes. Beat in molasses and vanilla, then eggs, until very smooth.
  4. Mix flour mixture in on low speed, adding yogurt when almost combined and mixing till just smooth. Fold in carrots.
  5. Divide evenly over 12 muffin cups and bake for 20-25 minutes.
If you like raisins or nuts in your muffins, ½ cup of your favourite addition can be added along with the carrots.
Recipe by Hidden Ponies at