Pumpkin Carrot Cake Muffins Recipe

Name: Pumpkin Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Sugar; 1-1/3 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; 1-1/2 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; 1/4 cups Unsalted Butter, Softened; 1 teaspoon Vanilla Extract; 1 teaspoon Maple Extract; 5 cups Powdered Sugar; 2 Tablespoons Milk

Servings: persons

2 cups Sugar
1-1/3 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
1-1/2 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
1/4 cups Unsalted Butter, Softened
1 teaspoon Vanilla Extract
1 teaspoon Maple Extract
5 cups Powdered Sugar
2 Tablespoons Milk

1
Preheat the oven to 350u00b0F.
2
1. Beat the sugar, oil, and vanilla together in a bowl with your electric mixer. Add the eggs, 1 at a time.
3
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.
4
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.
5
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.

2129

kcal

Calories

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups Sugar, 1-1/3 cup Vegetable Oil, 1 teaspoon Vanilla Extract, 4 whole Large Eggs, and more.

Yes, Pumpkin Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Carrot Cake Muffins

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