Pumpkin Carrot Muffins With Vanilla Frosting

Recipe by foodtvfan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 24
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement