Too Easy Pumpkin Carrot Cake Muffins Food

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.

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.

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.).

MINI CARROT CUPCAKES

Steps:

• Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
• Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
• Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
• Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
• Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.

EASY PUMPKIN MUFFINS

Steps:

• 1. Mix the canned pumpkin with the dry cake mix (just the dry cake mix).
• 2. Add the walnuts and stir gently. I soak the raisins in hot water for a few minutes, so they will plump up a little. Drain raisins and add to the mixture. Use an ice cream scoop to portion each muffin.
• 3. Put batter in paper lined muffin tins (I used regular tins), and bake at 350 degrees for about 25 minutes. Remove from the oven and take out each muffin to cool, or eat them while their warm. Either way they are delicious.
• 4. You may use a mini muffin pan lined with papers. If so, please check the time by testing for doneness. It may be about 12 to 15 minutes. Insert a tooth pick in a muffin, to make sure it's done.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN CARROT MUFFINS WITH VANILLA FROSTING

Steps:

• 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.

CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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.