Delicious, freshly baked carrot muffins with crunchy golden crumble topping.

Carrot VEGAN cupcakes

Name: Carrot VEGAN cupcakes
Prep time: 10 min
Cook time: 25 min
Ingredients: 360 gr flour; 240 gr sugar; 2 tsp baking powder; 1/2 tsp soda; 1 tsp cinnamon; 1/2 tsp Indian walnut; 1/2 tsp ginger; 1/2 tsp salt; 250 g peeled carrots - grate _( these are 3 medium carrots)_; 250 gr milk _(I have coconut, you can replace it with juice or even water)_; 120 gr vegetable oil; 80 g of chopped nuts _(it is better to take nuts with a pronounced taste, or you can not add at all or replace them with 40 g of oatmeal)_; vanilla; 60 gr flour; 30 gr nut flour _(can be replaced with starch or flour)_; 45 gr vegetable oil; 25 gr sugar; cinnamon

November 2, 2022 By Olga Babitskaya

Prep Time: 10m

Cook Time: 25m

These delicious vegan carrot cupcakes can be whipped up using basic pantry staples! You can keep them simple or make these homemade carrot muffins even more special with optional additions. They are perfect for fasting, loved by kids, and simply irresistible.

Ingredients for Delicious Vegan Carrot Muffins

For the Moist Carrot Muffin Batter

Dry Ingredients

360 gr all-purpose flour
240 gr granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg (original “Indian walnut” – commonly substituted with nutmeg)
1/2 tsp ground ginger
1/2 tsp salt
80 g chopped nuts (For best flavor, consider nuts with a pronounced taste. You can also omit them or replace with 40 g of oatmeal.)
Vanilla
30 gr nut flour (Can be replaced with starch or additional all-purpose flour for these vegan carrot muffins.)

Wet Ingredients

250 gr plant-based milk (Coconut milk is suggested for a rich flavor, but feel free to use juice or even water to keep these muffins fasting-friendly.)
120 gr vegetable oil
250 g peeled and grated carrots (This typically equals about 3 medium-sized carrots.)

For the Crunchy Crumble Topping

60 gr all-purpose flour
45 gr vegetable oil
25 gr granulated sugar
Ground cinnamon

Instructions

Prepare Your Oven and Muffin Tin Preheat your oven to 180°C (350°F). Line a 15-muffin tin with paper liners so everything is ready to go.

For the Moist Carrot Muffin Batter:

In a large mixing bowl, combine all the dry ingredients. Next, add the grated carrots, then pour in the wet ingredients. Gently stir until just combined, being careful not to overmix the batter.

To ensure consistent size, use an ice cream scoop to fill each muffin liner. The dough should reach almost to the edge of the mold.
Prepare the Crunchy Crumble Topping Using a clean bowl (or the same one after mixing the batter), combine all the ingredients listed for the crumble topping. Mix with a spoon or your fingertips until it reaches a crumbly consistency. Generously sprinkle this topping over the unbaked muffins in the tin.
Bake Your Delicious Carrot Muffins Bake the cupcakes for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Let the freshly baked muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.

Storage Tips for Your Carrot Cupcakes:

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days, or freeze for up to 1 month. If the crumble softens over time, you can easily reheat the muffins in the oven for 10 minutes at 160°C (325°F) to restore their crunch.
Enjoy Your Perfectly Spiced Vegan Carrot Muffins! These cute little vegan cupcakes are wonderfully light, moist, and fluffy. Each bite is studded with delicious nuts, and you can further enrich their flavor with the addition of raisins or other dried fruits if desired. They are deliciously spiced with warming ginger and fragrant cinnamon, making them truly irresistible.