Spiced Carrot Cake Muffins Recipes

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CARROT CAKE MUFFINS



Carrot Cake Muffins image

These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

Provided by clarinetlover

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 cup milk
2 eggs
2 tablespoons applesauce, or more as needed
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup shredded carrots
6 tablespoons unsalted butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 29.8 g, Cholesterol 47.9 mg, Fat 7.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 246.4 mg, Sugar 12.9 g

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

CARROT CAKE MIX MUFFINS



Carrot Cake Mix Muffins image

Make and share this Carrot Cake Mix Muffins recipe from Food.com.

Provided by ghostlyvision

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) betty crocker carrot cake mix
3 large eggs (or according to cake mix directions)
1/2 cup vegetable oil (or according to cake mix directions)
1 (8 ounce) can crushed pineapple, juice drained and reserved
1 tablespoon reserved pineapple juice
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°.
  • In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
  • Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
  • Bake for 25 - 30 minutes, test with a toothpick for doneness.
  • Cool on wire rack.

SPICED CARROT CAKE



Spiced Carrot Cake image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT SPICE MUFFINS



Carrot Spice Muffins image

This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.

Provided by YOURPALAL

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 40m

Yield 36

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 ½ cups wheat bran
¼ cup wheat germ
½ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
¼ cup molasses
¼ cup vegetable oil
1 ½ cups milk
1 ¼ cups grated carrots
½ cup chopped and toasted walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
  • In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
  • Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 13.6 g, Cholesterol 11.1 mg, Fat 3.3 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 30.4 mg, Sugar 6.3 g

CARROT CAKE MUFFINS



Carrot Cake Muffins image

Did you ever wish you could eat carrot cake for breakfast? These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling. By KAF

Provided by pammyowl

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrot, lightly packed, about 2 medium-large carrots
one 8-ounce package cream cheese cheese
1/4 cup granulated sugar

Steps:

  • 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
  • 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
  • 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
  • 4) In a small bowl, whisk together the eggs, water, and oil.
  • 5) Stir the wet ingredients into the dry ingredients.
  • 6) Fold in the grated carrots, stirring to combine.
  • 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
  • 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
  • 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
  • 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
  • 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
  • 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.

SPICED CARROT OATMEAL MUFFINS



Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.
  • Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

SPICED CARROT CAKE



Spiced Carrot Cake image

Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 11

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded, packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
  • In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Nutrition Facts : Calories 259 g, Fat 8 g, Protein 3 g

EASY SPICED CARROT CAKE CUPCAKES



Easy Spiced Carrot Cake Cupcakes image

When you want an Easter treat that tastes as good as it looks-and really looks good-make these surprisingly easy carrot cake cupcakes. The secret to their ease is using Betty Crocker™ yellow cake mix as the shortcut base for your batter. Extra spices and carrots are stirred in for an extra flavorful and moist result-like a classic carrot cake in a smaller format. Let yourself get into the springtime spirit as you decorate with Betty Crocker™ Rich & Creamy cream cheese frosting, Great Value™ assorted sprinkles and sugars, followed by crushed chocolate cookie "dirt," and decorative cupcake toppers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots
1 container (16 oz) Betty Crocker™ Rich & Creamy cream cheese frosting
Assorted Great Value™ sprinkles, nonpareils and sugars, as desired
Finely crushed chocolate cookies, as desired
Paper cupcake decorative toppers, as desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
  • Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 19 g, TransFat 0 g

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From spicedblog.com


CARROT CAKE MUFFINS - RECIPE RUNNER
Drain the water from the raisins and add them to the batter along with the pecans. Stir until just combined. Divide the batter evenly into the prepared muffin pan and bake for 14-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins on a …
From reciperunner.com


HEALTHY SPICED CARROT MUFFINS [GLUTEN FREE] - ROBUST RECIPES
2021-03-24 Note: do not blend the raisins. Combine the wet ingredients: To a large mixing bowl add the eggs, and coconut sugar. Whisk together with a whisk until the sugar is dissolved and well combined. Whisk in the melted (but not hot ) coconut oil, applesauce, orange zest, vanilla extract, and 3 tablespoons of the milk.
From robustrecipes.com


SPICED CARROT MUFFINS | WILLIAMS SONOMA
2022-01-07 Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners. Mix the batter. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in …
From williams-sonoma.com


CARROT CAKE MUFFINS WITH SPICED HONEY GLAZE - DONNA HAY
spiced honey glaze. ½ cup (180g) honey. 1 tablespoon water. ½ teaspoon mixed spice. Preheat oven to 180°C (350°F). Grease 12 x ½-cup-capacity (125ml) muffin tins. Place the date and water in a medium bowl and allow to soak for 5–10 minutes or until combined. Place the flour, sugar, coconut and mixed spice in a large bowl and mix to combine.
From donnahay.com.au


PUMPKIN DUMP CAKE WITH CARROT CAKE MIX - THERESCIPES.INFO
Pumpkin Dump Cake Recipe | Allrecipes great www.allrecipes.com. 1 (18.25 ounce) package spice cake mix ½ cup coarsely chopped pecans ½ cup melted butter Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Step 2 In a large bowl, combine pumpkin puree, eggs, brown …
From therecipes.info


PERFECT CARROT CAKE MUFFINS WITH DREAMY CREAM CHEESE ICING
2019-05-22 To make the icing, beat the cream cheese with a wooden spoon in a bowl. In a separate bowl, beat together the butter, icing sugar and honey. Add this to the cream cheese and mix together until smooth. Use a knife to spread icing on top of each cake. If you like, add a little orange zest to decorate.
From hollyspinny.com


FANCY CARROT CAKE MUFFINS - WITH TWO SPOONS
2016-10-31 Instructions. Preheat the oven to 350ºF. Line a muffin tin with baking liners. In a medium sized bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg and salt. Set the dry ingredients aside. In a stand mixer, beat the eggs and sugar until frothy.
From withtwospoons.com


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