Best Ever Moist Pumpkin Carrot Muffins | Quick and Easy Recipe

These moist, soft, fluffy and very delicious Pumpkin Carrot Muffins are really quick and easy to make. They are not too sweet with a hint of cinnamon and delicious pumpkin and carrot flavour.
Ingredients:
185g/ 1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
2 eggs, room temperature
125ml/ ½ cup milk, room temperature
225g/ 1 cup mashed cooked pumpkin (you’ll need about 300g pumpkin)
80ml/ 1/3 cup oil (I use sunflower oil)
110g/ ½ cup sugar
50g/ ¼ cup brown sugar
1 tsp vanilla extract
110g/ 1 cup grated carrot
60g/ ½ cup chopped walnuts + extra for topping
60g/ ½ cup chopped apple for topping
Bake in the oven 180C/350F for about 25-30 min or until a toothpick comes out clean. Allow to cool before serving.
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