Pumpkin Carrot Muffins With Vanilla Frosting Recipes

DECADENT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
• In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
• Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

CARROT AND PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
• Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
• Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

PUMPKIN CARROT MUFFINS WITH VANILLA FROSTING

Steps:

• MUFFINS.
• Preheat oven to 350 degrees Fahrenheit.
• Grease 24 muffin cups or line with paper cups.
• Cream butter, granulated sugar and brown sugar until evenly combined.
• Add eggs, one at a time, beating well after each addition.
• Stir in pumpkin puree, sour cream and vanilla.
• In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and ginger.
• Stir flour mixture into pumpkin mixture; stir in finely grated carrots.
• Use an ice cream scoop with release lever to spoon batter into prepared tins.
• Bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean.
• Cool for 15 minutes in the tin; remove and cool completely.
• FROSTING:.
• Beat butter with electric beaters until fluffy.
• Add the 2 cups of icing sugar, plus milk and vanilla.
• Beat for 3 minutes on high speed until fluffy.
• Add additional 1 to 2 cups sifted icing sugar until frosting is a fluffy, spreadable consistency.
• Spread frosting generously onto each muffin using a pastry bag and decorating tip.

PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, stir together flour, cinnamon, baking soda and salt. Stir in walnuts. In a separate bowl, blend pumpkin, agave, oil, eggs, buttermilk and vanilla until smooth. Pour pumpkin mixture over dry ingredients. Stir just until mixed. Spoon batter into paper lined muffin cups, filling each to just below the rim. Bake at 350°F for about 25 minutes or until a toothpick inserted near the center of muffins comes out clean. Let pan cool on rack for 5 minutes. Remove muffins from pan and let cool on rack completely. Frost with Cream Cheese Frosting, if desired.CREAM CHEESE FROSTING: In a small bowl, with electric mixer, beat cream cheese (softened to room temperature) with agave, until fluffy.