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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumkin Carrot Muffins with Vanilla Frosting Recipe

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This recipe for Pumkin Carrot Muffins with Vanilla Frosting is from Montana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter, room temperature
½ cup sugar
½ cup golden yellow sugar
2 large eggs at room temperature
1 cup pure pumpkin puree
½ cup sour cream
1 tsp pure vanilla extract
2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
1 cup finely grated carrot

Frosting
¼ cup 2% Milk
1 Tbsp 2% Milk
½ cup unsalted butter, room temperature
icing sugar, sifted (3-4 cups)
1 tsp vanilla bean paste
1 tsp pure vanilla extract
Directions:
Directions:
Muffins
1. Preheat oven to 350 F and grease or line with paper cups 24 muffin cups.

2. Cream butter and sugars until evenly combined. Add eggs one at a time, beating well after each addition.

3. Stir in pumpkin, sour cream and vanilla.

4. In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots.

5. Spoon into prepared tins and 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 before removing to cool completely.

Frosting
1. Beat butter with electric beaters until fluffy. Add 2 cups of icing sugar, plus milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups icing sugar until frosting is a fluffy, spreadable consistency. Spread frosting generously onto each muffin.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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