Fall is finally here. Thank goodness! My absolute favorite season is the best one for so many reasons: hot chocolate, hot cider, apple picking, pumpkin picking, piles of amber and golden leaves, crisp, cool air and every type of comfort food imaginable.
It’s 57 here in New York and I’m already under a blanket, but that doesn’t say much since the 70′s is cold for me. I’m pathetic.
This recipe I actually dug up from the summer- on one of those days where I likely suddenly got nostalgic for the holiday season and wanted the 90-degree weather to turn into the fall. So naturally I turned on the oven and whipped up some muffins.
These muffins are a cinch to make, specifically because of the use of this:
I love this pancake mix. I’ve seen it pop up all over the blog world, and while on a shopping spree at Target, I spotted it and immediately threw it into my cart. It’s slightly sweet and hearty at the same time thanks to the mix of whole wheat and oats.
I’ve never made homemade carrot cake, but I had a TON of carrots hanging out in my crisper and I figured they would add a pop of color and increase the moisture level of these muffins. Plus, carrot cake always includes warm spices like cinnamon and nutmeg, so I knew it would be a win win for my fall-obsessed self.
These are perfect for fall (or any morning!) for a quick, on-the-go breakfast and they taste even better the next day as all the spices further develop. Slather one of these in peanut butter and you’ll be in heaven; or pair it with a smoothie or yogurt for a filling breakfast.
Either way, these are the perfect taste of fall any time of the year!
Carrot Cake Pancake Muffins
- 1 egg
- 2 c. pancake mix
- 1/2 c applesauce
- 2 T honey
- 1/2 t baking powder
- 1/4 t nutmeg
- 1/2 t pumpkin pie spice
- 1 t cinnamon
- 1/2 c finely grated carrot
Preheat oven to 375F. Either spray the cavities of a muffin tin with non-stick spray or line with muffin liners. In a large bowl, combine all ingredients and mix well until smooth and divide batter evenly among muffin tins. Bake for 10-15 minutes, or until toothpick comes out clean.