Pumpkin Carrot Muffins With Vanilla Frosting

May 12, 2023May 12, 20230 2
Delicious Pumpkin Carrot Muffins with Vanilla Frosting Recipe
in Dessert

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup unsalted butter , room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs , room temperature , divided
1 cup pure pumpkin puree ( not pie filling )
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup carrot , finely grated
1/2 cup unsalted butter , room temperature
2 cups icing sugar , sifted
1 -2 cup icing sugar , sifted
1/4 cup 2 % low-fat milk
1 tablespoon 2 % low-fat milk
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon pure vanilla extract

Nutrision Information

Servings Per Recipe
12
Calories
372
Sugar
43g
Fat
15g
Get in the fall spirit with these delicious Pumpkin Carrot Muffins with Vanilla Frosting. The combination of these two ingredients create a unique taste that everyone in your family is sure to love. You can serve these muffins as a dessert or breakfast option. They are also freezer friendly, making them perfect for meal prepping. Not to mention, they have the added benefit of pumpkin and carrots, which are known for their nutritional benefits.

Instructions

1.Preheat oven to 375F (190C).
2.In a large bowl, cream the butter and both sugars with an electric mixer.
3.Add in 1 egg at a time, mixing well after each addition.
4.Stir in pumpkin puree, sour cream and vanilla extract. Continue mixing.
5.In a different bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and ginger.
6.Gradually combine dry ingredients into the wet ingredients, beating gently until incorporated.
7.Fold in finely grated carrots and mix until just combined.
8.Divide the batter evenly between lined muffin cups using a scoop or a spoon.
9.Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the middle of one muffin comes out clean.
10.Remove from oven and let cool on a wire rack.
11.In a separate large bowl, beat butter until creamy.
12.Gradually add in sifted powdered sugar, mixing until soft peaks form. Add in milk and vanilla extract and continue beating until frosting is smooth.
13.Spread vanilla frosting over cooled pumpkin carrot muffins.

PROS

The combination of pumpkin and carrot creates a tasty and unique flavor.
These muffins are great as a dessert or as a breakfast on-the-go option.

They also freeze well and can be enjoyed for weeks to come.

CONS

These muffins contain a significant amount of sugar and should be enjoyed in moderation.

HEALTH & BENEFITS

Pumpkin and carrots are rich in vitamins and minerals, including Vitamin A and fiber. They may aid in supporting eye health and are great for digestion. However, these muffins also contain sugar and butter which should be limited in a healthy diet.

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