Pumpkin Carrot Muffins With Vanilla Frosting
MAKE IT SHINE!
ADD YOUR PHOTO
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.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
3
People talking
ingredients
-
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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@foodtvfan
Contributor
@foodtvfan
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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]1Reply
-
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.