Orangey Pumpkin Muffin (a gluten-free muffin made with carrot juice)
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 16
Add an extra punch of orange veggies by using carrot juice (in place of water) and canned pumpkin (in place of oil) with a vanilla muffin or cake mix.
  • King Arthur Flour Gluten-Free Muffin Mix (or any 16 oz. vanilla muffin or cake mix)
  • 2 eggs
  • 1 cup carrot juice
  • ½ cup canned pumpkin
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • turbinado sugar (optional for a crunchy sweet muffin top)
  1. Preheat oven to 400 degrees and place a rack in the middle.
  2. Line two muffin pans with parchment baking cups (or other baking cups) or grease well. This recipe made 16 muffins for me, but it may make less for you depending on how much better you add to each muffin.
  3. Beat together wet ingredients (eggs, carrot juice, canned pumpkin) with an electric mixer.
  4. Gradually add the dry ingredients (muffin mix, cinnamon, ginger, nutmeg, cloves).
  5. Spoon batter into muffin pan filling each cup about half-way full.
  6. Sprinkle your muffins with turbinado sugar before baking if you'd like a crunchy sweet muffin top (optional).
  7. Bake for 20 minutes at 400 degrees. Use a toothpick to ensure the muffins are baked in the center.
  8. Remove muffins from oven when done. Cool & serve.
Recipe by Freebies 4 Mom at