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Pumpkin Carrot Muffins With Vanilla Frosting

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:

ingredients

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.
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@foodtvfan
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@foodtvfan
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"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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  1. michellemaria04
    This recipe turned out perfectly! Although they're more like a cupcake than a muffin. I substituted the sour cream with plain yogurt plus a 1/2 teaspoon of baking soda, and grated lemon zest into the frosting. Yummy!
    Reply
  2. Donjill
    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.
    Reply
  3. Sydney Mike
    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]
    Reply
  4. 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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