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Pumpkin Carrot Muffins With Vanilla Frosting

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Ingredients

Adjust Servings:
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

Nutritional information

219.2
Calories
82 g
Calories From Fat
9.2 g
Total Fat
5.6 g
Saturated Fat
38.6 mg
Cholesterol
182.3 mg
Sodium
32.9 g
Carbs
0.5 g
Dietary Fiber
24 g
Sugars
2 g
Protein
67g
Serving Size

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Pumpkin Carrot Muffins With Vanilla Frosting

Features:
    Cuisine:

    This recipe turned out perfectly! Although they're more like a cupcake than a muffin. I substituted the sour cream with plain yogurt plus a 1/2 teaspoon of baking soda, and grated lemon zest into the frosting. Yummy!

    • 65 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Carrot Muffins With Vanilla Frosting, Easy to make and delicious If you don’t have a cake decorating bag you can use a sturdy plastic bag, cut a tiny bit off one corner, insert a decorate tip, and use that instead used pumpkin pie spice mix found in recipe #401184 description; 1-1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg and measured out 1 teaspoon for this recipe, and put the rest in a clean spice jar for use later For the icing, I couldn’t find vanilla bean paste so I just used vanilla extract I sprinkled the top of the icing on the muffins with sifted cinnamon From www foodnetwork ca, recipe by Anna Olson Times given are estimates Next time I make these I think I will add raisins and nuts too , This recipe turned out perfectly! Although they’re more like a cupcake than a muffin I substituted the sour cream with plain yogurt plus a 1/2 teaspoon of baking soda, and grated lemon zest into the frosting Yummy!, Delicious! I made this for thanksgiving 2013 it looked like it came from a top bakery in Paris This recipe is so easy to follow


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    Steps

    1
    Done

    Muffins.

    2
    Done

    Preheat Oven to 350 Degrees Fahrenheit.

    3
    Done

    Grease 24 Muffin Cups or Line With Paper Cups.

    4
    Done

    Cream Butter, Granulated Sugar and Brown Sugar Until Evenly Combined.

    5
    Done

    Add Eggs, One at a Time, Beating Well After Each Addition.

    6
    Done

    Stir in Pumpkin Puree, Sour Cream and Vanilla.

    7
    Done

    in a Separate Bowl, Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Ginger.

    8
    Done

    Stir Flour Mixture Into Pumpkin Mixture; Stir in Finely Grated Carrots.

    9
    Done

    Use an Ice Cream Scoop With Release Lever to Spoon Batter Into Prepared Tins.

    10
    Done

    Bake For About 25 Minutes, Until a Tester Inserted in the Centre of the Muffin Comes Out Clean.

    11
    Done

    Cool For 15 Minutes in the Tin; Remove and Cool Completely.

    12
    Done

    Frosting:

    13
    Done

    Beat Butter With Electric Beaters Until Fluffy.

    14
    Done

    Add the 2 Cups of Icing Sugar, Plus Milk and Vanilla.

    15
    Done

    Beat For 3 Minutes on High Speed Until Fluffy.

    Avatar Of Pippa Carney

    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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