The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Carrot Cake Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

22
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Muffins that taste like fall.

Ingredients

  • 2 cups Sugar
  • 1-⅓ cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 4 whole Large Eggs
  • 2 cups All-purpose Flour
  • 2 teaspoons Cinnamon
  • 2 teaspoons Nutmeg
  • 2 teaspoons Baking Soda
  • 1-½ teaspoon Salt
  • 3 cups Grated Carrots
  • 1 cup Raisins
  • 1 cup Pupmkin Puree
  • 1 cup Chopped Walnuts
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Unsalted Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Maple Extract
  • 5 cups Powdered Sugar
  • 2 Tablespoons Milk

Preparation

Preheat the oven to 350ºF.

1. Beat the sugar, oil, and vanilla together in a bowl with your electric mixer. Add the eggs, 1 at a time.

2. In another bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Combine the dry ingredients into the wet ingredients slowly to make sure that all ingredients are well blended. Lastly, add the carrots, raisins, pumpkin puree, and chopped walnuts and mix using a rubber spatula.

3. Line muffin pans with paper liners. Scoop the batter into the muffin tins about 3/4 full. Place in oven to bake for 30-35 minutes. If a toothpick is inserted in the middle, it should come out clean. Allow the muffins to cool completely.

4. For the frosting, cream the cream cheese, butter, and both extracts in a bowl. Add the sugar, slowly add the milk, and beat until smooth. Frost the muffins generously.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate