Carrot Cake Muffins with Cinnamon Glaze Recipe
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Category: |
Category: |
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Muffins |
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Ingredients: |
Ingredients: 2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
½ tsp salt
1 cup flaked coconut
½ cup packed brown sugar
⅓ cup white sugar
2 eggs, lightly beaten
½ cup vegetable oil
½ cup buttermilk
3 carrots, finely shredded
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon vanilla extract
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Directions: |
Directions:Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
Step 2
In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
Step 3
Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool. |
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Frosting |
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Ingredients: |
Ingredients: 4 oz cream cheese, softened
1/4 c butter, softened
1 tsp vanilla extract
2 1/3 to 3 c powdered sugar
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Directions: |
Directions:Meanwhile, beat cream cheese, butter and vanilla in a large bowl with an electric mixer until light and fluffy.
Gradually add and beat in enough powdered sugar to reach spreading consistency. Set aside. |
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Glaze |
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Ingredients: |
Ingredients: 1 c powdered sugar
1/2 to 1 tsp cinnamon
2 to 3 T buttermilk
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Directions: |
Directions:In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:35 minutes |
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This recipe for Carrot Cake Muffins with Cinnamon Glaze is from