Friday, October 22, 2021

#Halloween Pumpkin-Carrot Muffins from @MaddieDayAuthor plus #GIVEAWAY

MADDIE here, with Halloween muffins! 

I realize they don't have jack-o-lantern faces or scary spiders painted on. But sometimes you want a tasty pumpkin-flavored muffin while you're carving that pumpkin or hanging your big scary spiders over the front door. I consider this recipe my public service for the week!

Plus, pumpkin flesh is readily available this time of year, whether fresh or canned, as are plump local carrots. These are moist, sweet muffins, which you can enjoy plain or split and spread with butter or cream cheese.

Pumpkin Carrot Muffins


(Baking powder omitted from photo)
1 3/4 cup flour (use whole wheat to increase health benefits)

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

½ teaspoon ground cloves

½ teaspoon salt

1 ⅓ cup pumpkin

1 cup carrot, shredded

½ cup sugar

¼ cup brown sugar

c softened butter

½ cup milk

2 eggs

1 teaspoon vanilla


Preheat oven to 375 degrees F. Grease a standard muffin tin. Mix dry ingredients in large measuring cup.

Cream butter and sugars.  

Beat in eggs one at a time. Add vanilla and milk. Beat in pumpkin.

Fold in dry ingredients and carrot and mix until barely incorporated.

Spoon into prepared muffin tin.

Bake about twenty-five minutes or until lightly browned. Let cool in the pan.


Readers: what's your favorite way - other than in pie - to eat pumpkin? Or your favorite muffin? I have one more ARC of Murder at the Lobstah Shack to give away to one commenter!

My most recent release is Country Store Mystery #9. No Grater Crime came out in August!

Murder at the Lobstah Shack, the third Cozy Capers Book Group Mystery, is up for preorder and releases at the end of November.

The next up is Batter Off Dead, Country Store Mystery #10, to release in February 2022.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.


  1. My favorite way to eat pumpkin is in pumpkin bread. It is great in muffins, cookies and cake as well. cherierj(at)yahoo(dot)com

  2. My favorite way to eat pumpkin is pumpkin cheesecake.
    Kitten143 (at) Verizon (dot) net

  3. My favorite way to eat pumpkin is a pumpkin roll.

  4. Thank you for the Pumpkin Carrot Muffins recipe which sounds lip smacking yummy!

    One of my favorite muffins is this one.
    All In One Breakfast Muffin
    1 ¾ cup flour
    1 cup 3 minute oats
    ¼ cup sugar
    1 tsp. baking powder
    ¼ tsp salt
    1 egg, slightly beaten
    1 cup milk
    1/3 cup oil
    ½ pound bacon, cooked crisp and crumbled
    ½ cup shredded cheddar cheese
    1/3 cup onion - finely chopped
    1/3 cup bell pepper – finely chopped
    In bowl combine the dry ingredients (first 5) and set aside. Mix milk, egg and oil.
    Pour wet ingredients into the dry ingredients all at once. Stir only until moistened.
    Stir in bacon, cheese, onion and bell pepper.
    Fill greased muffin pan 2/3 full.
    Bake at 375 degrees for 15-18 minutes
    Makes 1 dozen muffins
    They are good any time of day.

    Love your books! Can't wait for the opportunity to read "Murder at the Lobstah Shack" which most definitely is on my TBR list. Appreciate the chance to win a copy.
    2clowns at arkansas dot net

  5. My favorite way to eat pumpkin is pumpkin roll. I once had pumpkin cookies with butterscotch chips I bought at a bake sale. Fabulous. Too bad I didn't get the recipe. To me, my birthday on 10/20 kicks off pumpkin season!! egoehner(at)roadrunner(dot)com

  6. Love the Cozy Capets Book Club Series . Thanks fir the chance !

  7. I like muffins, bars, bread. My sister found a recipe and made a good pumpkin cheesecake one year for Thanksgiving.

  8. I like pumpkin roll with the cream cheese filling. Yum,yum.

  9. Pumpkin cheesecake, pumpkin latte, pumpkin cappaccino, anything pumpkin is my favorite!!

  10. We enjoy pumpkin chili in the fall and winter! I also make a lot of pumpkin muffins, pumpkin cookies, pumpkin cheesecake, pumpkin pasta is really good! I also like making a pumpkin smoothie! Love pumpkin in all forms, LOL.

    Thank you for sharing the recipe!


  11. Pumpkin cheesecake!

  12. This sounds like a great combination of flavors.
    "Beat in eggs one at a time." To the creamed butter and sugar?

    libbydodd at comcast dot net

  13. I've never thought to add carrot to a pumpkin muffin, what a great idea! I might have to try this in my mini loaf pans for bite sized loafs. More veggies means less guilt! Thank you for sharing and for offering your newest ARC! Have a great weekend.

  14. Not a fan of pumpkin. But I do love me some good blueberry muffins. cheetahthecat1986ATgmailDOTcom

  15. I love pumpkin muffins and bread but don't like pumpkin pie or cheesecake at all. I did enjoy the pumpkin ice cream I had at Culver's.

  16. Pumpkin soup.... This is our favorite recipe:
    Curried Pumpkin Soup

    ½ lb. fresh mushrooms, sliced ½ cup chopped onion

    2 TBS butter or margarine 2 TBS flour

    ½ to 1 tsp curry powder, or to taste 3 cups vegetable broth*

    15 ounces pumpkin 12 ounces evaporated milk*

    1 TBS honey ½ tsp salt

    ¼ tsp pepper ¼ tsp ground nutmeg

    Fresh or frozen chives, optional

    In a large saucepan, sauté the mushrooms and onion in butter until tender. Stir in flour and curry powder until well blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

    7 servings.

    · * if I don’t have vegetable broth I have used chicken broth and it is still good. Also I use the low fat evaporated milk and it works fine.

  17. My favorite way to eat pumpkin is pumpkin soup. I had my first taste of it when we were in Colonial Williamsburg at Kings Arms Tavern. It was delicious & instantly became my favorite!

  18. Since I love carrot cake and pumpkin, your recipe sounds like the best of both worlds, Edith! Every Thanksgiving I make the Philadelphia 3 Step Double Layer Pumpkin Cheesecake. It's so delicious and even people who aren't crazy about pumpkin rave about it! lola777_22 at hotmal dot com

    1. Did it again...Google's not recognizing me since my laptop had another crash. 'Tis I, Lynn, above.

  19. I love pumpkin muffins and bread.
    jtcgc at yahoo dot com

  20. I love pumpkin in everything!!!I guess my favourite would be pumpkin cookies. So soft and chewy.
    sandra shenton 13 at gmail dot come

  21. I love Panera's Pumpkin muffins and Olive Garden's pumpkin cheesecake.

    1. Ann, you are our lucky winner! Please check your email. Congratulations!

  22. I love pumpkin! Pumpkin pancakes, muffins, cheesecake, and shakes.

  23. I made my comment but it never shows up. What is the secret?

  24. My favorite way to eat pumpkin is pumpkin cheesecake. But your recipe sounds good, too.

  25. My favorite muffins are blueberry but your recipe sounds good!

  26. As to pumpkin, I cannot eat anything that has pumpkin as an ingredient. I have many food allergies and anaphylactic reactions to many, and pumpkin is one of them! I’m quite sure of most food allergies but still need to act like a detective at restaurants! No pumpkin for me but can eat most chocolate foods as long as that food item doesn’t have coconut, canola oil, artificial sweeteners, palm oil, etc etc! Not fun! 😀🧡🖤

  27. Ann I is our our lucky winner! Please check your email, Ann, and congratulations!