Eat your veggies

This morning I had my favourite combination for breakfast: a cup of hot coffee, a banana, and a delicious little muffin. Not a regular muffin but a pumpkin-carrot one with light orange glaze. OK – the glaze part doesn’t really sound like healthy breakfast but we are eating our veggies here, so no complaints!

I love vegetables. Raw, steamed, sauteed or baked in any way – they are a healthy and tasty ingredient and make an appearance in almost every one of my meals. Not all vegetables taste delicious in sweet foods but some are great -- use your imagination and try out a few!
My muffins combine the sweetness of pumpkin and carrots with ground spices like cinnamon, ginger and nutmeg – not unlike pumpkin pie. I simply added these few things to flour, oil, eggs, raw sugar and voila – you have fresh muffins!  Of course, to add a little extra citrus sweetness, I made an orange icing.
spiced pumpkin-carrot muffins with orange glaze

makes 12 muffins
use organic where possible

1/4 cup oil (any non-fragrant oil)
1/4 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1 1/2 tbsp (30ml) milk
1/2 cup (200g) pumpkin – cooked and roughly chopped or pureed*
2 small carrots, grated
1/4 cup (30g) spelt flakes (use oat if you can’t find)
1 cup (130g) plain flour
pinch sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg and ginger
1 tsp baking powder

40g icing sugar
zest of 1/2 orange
juice from 1 quarter orange

Preheat oven to 175 degrees C.
In a large bowl, place oil, sugar, eggs, vanilla and milk, and mix well. Add carrots and pumpkin and mix further. Next, add all the dry ingredients – spelt flakes, flour, spices, sea salt and baking powder. Place batter into muffin cases or greased muffin tin and bake for 25-30 minutes or until knife inserted comes out clean.  Take out and let cool.

For the glaze: in a small bowl mix all ingredients until forms a slightly thick pouring consistency. Pour over cooled muffins and serve.
*for the pumkin, I used leftover cooked pumpkin – I placed it into the food processor and pulsed a few times to give me a slightly pureed texture – some larger pieces are fine.


  1. Definitely a great way to get your vegetable intake for breakfast!

  2. I just drooled over the photos.... I need to scroll back up and see the recipe. :) Beautiful!

  3. It sounds like a perfect bake for breakfast :)

  4. Delicious! These sound quite similar to some cake bars I made the other day, with pumpkin and an orange glaze. I love the way adding vegetables to cakes and muffins makes them lovely and moist. Yum!

  5. ooh this would definitely make me want to eat my veggies!

  6. Oh what sweet and pretty little muffins. I love adding carrots to baking as well. They always lend a light sweetness to things. And I love pumpkin anything this time of year! The glaze just puts it over the top for me! Beautiful photos!

  7. I love adding vegetables to muffins, cakes and breads! Makes me feel like I am eating better!
    lovely muffins :)

  8. absolutely hearty n delicious..
    first time your space..
    very interesting posts..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

  9. Sounds like a wonderful way to start the day and get a dose of vegetables while your at it!

  10. Oh my--your pictures are fantastic! I wanted to pluck one of those muffins right off of the screen. I will come to visit more often...

  11. delicious combination wonderfully done

  12. Hi what a lovely blog you have here. Thanks for visiting my blog :)

    This sounds like a great way to start the day and get a few dosage of veggies in you. I'm always on the run and tend to skip breaky but a serve of this should definitely do the trick!

  13. What fantastic little muffins! I'd eat these for breakfast anytime!

  14. Beautiful muffins- am a not-so-secret veg lover too. These look like a perfect addition to a sunday brunch buffet...

  15. yumm... I love pumpkin muffins and carrot muffins. Never had them together but I'd like to try! It seems like a match made in heaven :)

  16. Pumkin is one of my fav veggie and when you mix it with carrot and orange it tastes amazing.
    Great work on those muffins... a perfect breakfast on the run !

  17. Wow - these are amazing muffins and to be honest - I think the orange glaze is my favorite part! Your pictures are a feast for the eyes!

  18. Sorry...forgot to add - following you on Google Follower!

  19. This really looks and sounds delicious. I need to try them :) It's also a delight to click through your blog :)

    Love, Hippopanda

  20. What a gorgeous flavour combination. I am going to have to try this ASAP. Love all your images they are exceptional, well done!

  21. I love these muffins! This is certainly a great way not to miss one's daily vegetable dose. There's something about pumpkin and orange that explodes into something so home-y. It's a perfect combo! Great for breakfast on the run :)

  22. Thanks everyone for the sweet comments! I hope you all had your dose of veggies today ; )

  23. Easy to make and delicious. If you do not have a bag of cake decoration for a sturdy plastic bag, cut a bit off a corner, place the tip of the tool, and use it. I used pumpkin pie spice mix can be found in fish, spicy Carrot Muffins description.

  24. What a great flavour combo for muffins! I have a favourite pumpkin cupcake recipe that would likely work wonderfully with orange and carrot. I suppose you could add the orange zest and juice to the batter (minus the milk in the muffin) instead of in the icing if you were feeling lazy :D

  25. Hi Zo - thanks for the comment. Yes, I think those additions/changes would work perfectly. Good luck with your baking adventures!