Pumpkin Carrot Muffins

One of my favorite food personalities on TV is Anna Olson.  I don't think I've ever had an Anna Olson recipe flop on me.  My favorite fall-themed muffin is no exception.  This recipe uses a full cup of both pumpkin and carrots, and they are so moist and tender.  They are spiced perfectly with a little bit of cinnamon and ginger, both of which even the most beginner bakers always have on hand.  They whip up so quickly and easily every time!

Anna's original recipe pairs this with a vanilla frosting, but I find these so flavorful and moist that no frosting is needed.   What?!  Shocking!!  Anyone who knows my love of sugar would be shocked to think that I would dare turn down a frosting on anything, but these truly don't need it.  This recipe makes 18 regular sized muffins for me each and every time.  I whipped up a batch at the beginning of naptime today and am so excited to see my oldest eat carrots, despite her hatred of them.  Maybe I'll grab a cup of coffee and enjoy one (or two) myself when they wake up....

Pumpkin Carrot Muffins - without frosting - adapted from original recipe, courtesy of Anna Olson

1/2 cup butter
1/2 cup white sugar
1/2 cup golden brown sugar
2 eggs
1 cup pure pumpkin
1/2 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1 cup very finely grated carrot

Preheat your oven to 350F.

Cream together butter and sugars until light and fluffy.  Beat in eggs, one at a time, until thoroughly combined.  Stir in pumpkin, sour cream, and vanilla.

Sift together flour, baking powder, baking soda, salt, cinnamon and ginger.  Stir into wet ingredients until just combined.  Fold in carrots.

Fill paper lined or greased muffin tins 3/4 full.  Bake for 20 to 24 minutes, or until slightly golden.

Enjoy!