Carrot Cake Muffins With Cinnamon Glaze

Yummy muffins that taste like carrot cake and are filled with pineapple and coconut. The glaze is tangy and goes great with these muffins! Recipe given by a friend. Next time I make them, I will try cutting down the sugar and using applesauce instead of the oil. Please let me know if you try them!

• Ready In: 40 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  tablespoon baking powder
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 1  cup brown sugar
• 2⁄3 cup white sugar
• 1  cup flaked coconut
• 2  eggs
• 1⁄2 cup  vegetable oil
• 1⁄2 cup buttermilk
• 3  carrots, grated
• 1 (8 ounce) can  crushed pineapple in juice
• 1  tablespoon vanilla extract

• Glaze

• 1  cup  sifted confectioners' sugar
• 1  teaspoon ground cinnamon
• 2  tablespoons buttermilk

Directions

1. Preheat oven to 350°F Lightly grease 2 muffin pans, or use paper liners.
2. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut.
3. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened.
4. Fill muffin cups 3/4 full.
5. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
6. In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.