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    You are in: Home / Recipes / Pumpkin Carrot Muffins With Vanilla Frosting Recipe
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    Pumpkin Carrot Muffins With Vanilla Frosting

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    foodtvfan's Note:

    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. I used pumpkin pie spice mix found in Spiced Carrot Muffins 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.

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    Ingredients:

    Serves: 24

    Yield:

    muffins

    Units: US | Metric

    MUFFINS

    FROSTING

    Directions:

    1. 1
      MUFFINS.
    2. 2
      Preheat oven to 350 degrees Fahrenheit.
    3. 3
      Grease 24 muffin cups or line with paper cups.
    4. 4
      Cream butter, granulated sugar and brown sugar until evenly combined.
    5. 5
      Add eggs, one at a time, beating well after each addition.
    6. 6
      Stir in pumpkin puree, sour cream and vanilla.
    7. 7
      In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and ginger.
    8. 8
      Stir flour mixture into pumpkin mixture; stir in finely grated carrots.
    9. 9
      Use an ice cream scoop with release lever to spoon batter into prepared tins.
    10. 10
      Bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean.
    11. 11
      Cool for 15 minutes in the tin; remove and cool completely.
    12. 12
      FROSTING:.
    13. 13
      Beat butter with electric beaters until fluffy.
    14. 14
      Add the 2 cups of icing sugar, plus milk and vanilla.
    15. 15
      Beat for 3 minutes on high speed until fluffy.
    16. 16
      Add additional 1 to 2 cups sifted icing sugar until frosting is a fluffy, spreadable consistency.
    17. 17
      Spread frosting generously onto each muffin using a pastry bag and decorating tip.

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    Ratings & Reviews:

    • on November 22, 2013

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2011

      55

      Made these to have when my son & DIL were over, & had planned to cut the recipe in half, but am glad that I didn't, 'cause after all of us devouring two each, my son decided he needed to make off with another eight when he & his wife left! Still, that left enough for the 2 of us here to enjoy! Followed your recipe right on down, although I didn't get overly generous when frosting 'em! Great tasting muffins, these, & a nice recipe to keep on hand! Thanks for posting it! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Carrot Muffins With Vanilla Frosting

    Serving Size: 1 (67 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 219.2
     
    Calories from Fat 82
    37%
    Total Fat 9.2 g
    14%
    Saturated Fat 5.6 g
    27%
    Cholesterol 38.5 mg
    12%
    Sodium 182.3 mg
    7%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 0.4 g
    1%
    Sugars 24.0 g
    96%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    vanilla bean paste

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