Pumpkin Carrot Muffins With Vanilla Frosting

Name: Pumpkin Carrot Muffins With Vanilla Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs, room temperature, divided; 1 cup pure pumpkin puree (not pie filling); 1/2 cup sour cream; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 cup carrot, finely grated; 1/2 cup unsalted butter, room temperature; 2 cups icing sugar, sifted; 1 -2 cup icing sugar, sifted; 1/4 cup 2% low-fat milk; 1 tablespoon 2% low-fat milk; 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract; 1 teaspoon pure vanilla extract

(3)

Recipe by foodtvfan

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 recipe #401184 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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READY IN: 45mins

SERVES: 24

YIELD: 24 muffins

UNITS: US

INGREDIENTS

Nutrition

MUFFINS
¹⁄₂

cup unsalted butter, room temperature
¹⁄₂

cup granulated sugar
¹⁄₂

cup brown sugar
2

large eggs, room temperature, divided
1

cup pure pumpkin puree (not pie filling)
¹⁄₂

cup sour cream
1

teaspoon pure vanilla extract
2

cups all-purpose flour
1

teaspoon baking powder
1

teaspoon baking soda
1

teaspoon salt
¹⁄₂

teaspoon ground cinnamon
¹⁄₂

teaspoon ground ginger
1

cup carrot, finely grated
FROSTING
¹⁄₂

cup unsalted butter, room temperature
2

cups icing sugar, sifted
1 -2

cup icing sugar, sifted
¹⁄₄

cup 2% low-fat milk
1

tablespoon 2% low-fat milk
1

teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1

teaspoon pure vanilla extract

DIRECTIONS

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.