Pumpkin Carrot Muffins With Vanilla Frosting Food

HEALTHY CARROT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line or grease a large muffin pan.
• In a large bowl, whisk together the dry ingredients: flour, grated carrots, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
• In another bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until combined together.
• Using a spatula, fold the wet ingredients into the dry until the ingredients are just combined (no dry ingredients are visible).
• Scoop into the muffin cups, filling each ¾ full. Top with pumpkin seeds if you like (pressing the seeds down gently).
• Bake for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy!

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.

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 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!

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

TOO EASY PUMPKIN CARROT CAKE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
• Pour into 24 paper lined muffin cups. Bake 18 minutes.
• ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
• ***Can substitute spice cake mix for the carrot cake mix.

VITAMIN A ATTACK - PUMPKIN CARROT MUFFINS

Steps:

• Preheat oven to 375.
• Mix milk, sugar, syrup, pumpkin and carrots.
• In a seperate bowl, mix flour, wheat bran, oats, flax seeds, baking powder, and spice.
• Mix everything together, then add nuts or whatever add-ins you like.
• Pour into greased or paper cup lined muffin tin.
• Bake 25-35 minutes or until done.
• For Vegan use the soy milk option.