Frosted Orange Carrot Cake Muffins
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Prep Time
25 min
Cook Time
20 min
Yield
18 muffins
Total Time
45 min
Ingredients
MUFFINS:
3 1/4 cups carrot, shredded
1/2 teaspoon grated orange peel
2 1/2 cups Martha White All-Purpose Flour
3/4 cup light brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin spice
3 large eggs
3/4 vegetable oil
TOPPING:
1 cup cream cheese, softened
1/3 cup powdered sugar
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
1/2 teaspoon grated orange peel
Chopped pecans or walnuts (for garnish)
Instructions
Heat oven to 360°F. Line 18 muffin cups with paper baking cups.
In a small bowl, combine all dry muffin ingredients. In a separate bowl, whisk together the eggs and oil, then stir into the dry ingredients with the shredded carrot until just until moistened. Divide the batter evenly into lined paper baking cups.
Bake at 360°F for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for 2 or 3 minutes; remove from the pan. Cool for 5 minutes.
In another small bowl, beat all frosting ingredients until smooth. Spread over muffins. Sprinkle chopped pecans or walnuts for an optional garnish and enjoy!
