By foodtvfan on May 19, 2011
"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."
Serving Size: 1 (67 g)
Servings Per Recipe: 24
"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."
"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]"