Best 3 Too Easy Pumpkin Carrot Cake Muffins Recipes
Indulge in a delightful symphony of flavors with our too-easy pumpkin carrot cake muffins, where moist pumpkin and sweet carrots mingle harmoniously in a tender spiced cake batter, studded with crunchy walnuts and crowned with a luscious cream cheese frosting. These muffins are not just any ordinary treats; they're a celebration of the fall harvest, a comforting embrace on a chilly day, and a perfect way to brighten up your morning coffee. Our collection also features a delectable gluten-free version, ensuring everyone can savor the goodness of these muffins. For those with a refined palate, try the elegant carrot cake cupcakes, adorned with a swirl of cream cheese frosting and a sprinkle of chopped walnuts. And if you're craving a guilt-free indulgence, whip up our wholesome carrot cake overnight oats, a nutritious and satisfying breakfast option that combines the flavors of carrot cake with the goodness of oats and yogurt.
Here are our top 3 tried and tested recipes!
TOO EASY PUMPKIN CARROT CAKE MUFFINS
This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!
Provided by CallMeBubbles
Categories Quick Breads
Time 23m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees.
- Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
- Pour into 24 paper lined muffin cups. Bake 18 minutes.
- ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
- ***Can substitute spice cake mix for the carrot cake mix.
PUMPKIN CARROT MUFFINS WITH VANILLA FROSTING
Easy to make and delicious. If you don't have a cake decorating bag you can use a sturdy plastic bag, cut a tiny bit off one corner, insert a decorate tip, and use that instead. I used pumpkin pie spice mix found in recipe #401184 description; 1-1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg and measured out 1 teaspoon for this recipe, and put the rest in a clean spice jar for use later. For the icing, I couldn't find vanilla bean paste so I just used vanilla extract. I sprinkled the top of the icing on the muffins with sifted cinnamon. From www.foodnetwork.ca, recipe by Anna Olson. Times given are estimates. Next time I make these I think I will add raisins and nuts too.
Provided by foodtvfan
Categories Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 21
Steps:
- MUFFINS.
- Preheat oven to 350 degrees Fahrenheit.
- Grease 24 muffin cups or line with paper cups.
- Cream butter, granulated sugar and brown sugar until evenly combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in pumpkin puree, sour cream and vanilla.
- In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and ginger.
- Stir flour mixture into pumpkin mixture; stir in finely grated carrots.
- Use an ice cream scoop with release lever to spoon batter into prepared tins.
- 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; remove and cool completely.
- FROSTING:.
- Beat butter with electric beaters until fluffy.
- Add the 2 cups of icing sugar, plus milk and vanilla.
- Beat for 3 minutes on high speed until fluffy.
- Add additional 1 to 2 cups sifted icing sugar until frosting is a fluffy, spreadable consistency.
- Spread frosting generously onto each muffin using a pastry bag and decorating tip.
Nutrition Facts : Calories 219.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 38.6, Sodium 182.3, Carbohydrate 32.9, Fiber 0.5, Sugar 24, Protein 2
PUMPKIN CARROT CAKE MUFFINS
Make and share this Pumpkin Carrot Cake Muffins recipe from Food.com.
Provided by SarahG.
Categories Quick Breads
Time 14m
Yield 36 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
- Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
- In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
- Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
- Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
- Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
Nutrition Facts : Calories 128.4, Fat 5, SaturatedFat 2.4, Cholesterol 21.4, Sodium 129.9, Carbohydrate 18.8, Fiber 2, Sugar 7, Protein 2.9
Tips:
- Choose the right pumpkin: For the best flavor and texture, use a sugar pumpkin or a pie pumpkin.
- Grate the carrots finely: This will help them blend into the batter more easily.
- Don't overmix the batter: Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool for a few minutes before serving: This will help them hold their shape.
Conclusion:
These pumpkin carrot cake muffins are a delicious and easy-to-make fall treat. They're perfect for breakfast, lunch, or a snack. The muffins are moist and flavorful, with a tender crumb and a hint of spice. The cream cheese frosting is the perfect finishing touch.
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