Too Easy Pumpkin Carrot Cake Muffins Recipes

PUMPKIN CARROT MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees. Then, you want to add in your egg, sugars, pumpkin spice, oil, sour cream, and vanilla. Blend until creamed.
• Then add in your pumpkin puree and blend again.
• Now you will add in your dry ingredients the flour, soda, and baking powder. Once blended, then fold in the pecans, shredded carrots, and raisins.
• Spoon muffins batter into lined muffin tin. Bake for 15-18 minutes or until muffins is cooked through.

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 CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.