Pumpkin Carrot Cake Muffins Food

PUMPKIN CARROT MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees. Then, you want to add in your egg, sugars, pumpkin spice, oil, sour cream, and vanilla. Blend until creamed.
• Then add in your pumpkin puree and blend again.
• Now you will add in your dry ingredients the flour, soda, and baking powder. Once blended, then fold in the pecans, shredded carrots, and raisins.
• Spoon muffins batter into lined muffin tin. Bake for 15-18 minutes or until muffins is cooked through.

PUMPKIN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
• To freeze: Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it's ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!).
• Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
• For the sweetened cream cheese: Place all the ingredients in a food processor and process until smooth. Alternatively, you can use a bowl and a hand mixer. Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.).

PUMPKIN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 425°F and line 12 muffins with cupcake liners. Set aside.
• In a large bowl, combine carrots, pumpkin, coconut, raisins, granulated sugar, vegetable oil, eggs, and vanilla extract.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• Incorporate dry ingredients into wet, stirring until just combined.
• Use 1/3 cup measure or a large ice cream scoop to divide the batter evenly between the 12 muffin tins.
• Bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for an additional 15 minutes or until a knife inserted into the middle comes out mostly clean.
• Allow the muffins to cool slightly. While the muffins cool, make the glaze.
• Combine all the glaze ingredients in a bowl and use a whisk to combine. Whisk until smooth.
• Drizzle a spoonful over each warm muffin. Enjoy!

CARROT CAKE MIX MUFFINS

Steps:

• Preheat oven to 350°.
• In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
• Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
• Bake for 25 - 30 minutes, test with a toothpick for doneness.
• Cool on wire rack.

CARROT AND PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
• Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
• Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

PUMPKIN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.