Pumpkin Carrot Muffins with Vanilla Frosting
Yeild: 24 Muffins
Yeild: 24 Muffins
Ingredients
Muffins
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup golden yellow sugar
- 2 large eggs at room temperature
- 1 cup pure pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup finely grated carrot
Frosting
- 1/4 cup 2% Milk
- 1 tablespoon 2% Milk
- 1/2 cup unsalted butter, room temperature
- icing sugar, sifted (3-4 cups)
- 1 teaspoon vanilla bean paste
- 1 teaspoon pure vanilla extract
Directions
Muffins
- Preheat oven to 350 F and grease or line with paper cups 24 muffin cups.
- Cream butter and sugars until evenly combined. Add eggs one at a time, beating well after each addition.
- Stir in pumpkin, sour cream and vanilla.
- In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots.
- 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
- 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.
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