Pumpkin Carrot Muffins With Vanilla Frosting Recipe

Name: Pumpkin Carrot Muffins With Vanilla Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS; 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs, room temperature, divided; 1 cup pure pumpkin puree (not pie filling); 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 carrot, finely grated; FROSTING; 1/2 cup unsalted butter, room temperature; 2 cups icing sugar, sifted; 1 -2 cup icing sugar, sifted; 1/4 cup 2% low-fat milk; 1 tablespoon 2% low-fat milk; 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract; 1 teaspoon pure vanilla extract

Servings: persons

MUFFINS
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, room temperature, divided
1 cup pure pumpkin puree (not pie filling)
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 carrot, finely grated
FROSTING
1/2 cup unsalted butter, room temperature
2 cups icing sugar, sifted
1 -2 cup icing sugar, sifted
1/4 cup 2% low-fat milk
1 tablespoon 2% low-fat milk
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon pure vanilla extract

1
MUFFINS.
2
Preheat oven to 350 degrees Fahrenheit.
3
Grease 24 muffin cups or line with paper cups.
4
Cream butter, granulated sugar and brown sugar until evenly combined.
5
Add eggs, one at a time, beating well after each addition.
6
Stir in pumpkin puree, sour cream and vanilla.
7
In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and ginger.
8
Stir flour mixture into pumpkin mixture; stir in finely grated carrots.
9
Use an ice cream scoop with release lever to spoon batter into prepared tins.
10
Bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean.
11
Cool for 15 minutes in the tin; remove and cool completely.
12
FROSTING:
13
Beat butter with electric beaters until fluffy.
14
Add the 2 cups of icing sugar, plus milk and vanilla.
15
Beat for 3 minutes on high speed until fluffy.
16
Add additional 1 to 2 cups sifted icing sugar until frosting is a fluffy, spreadable consistency.
17
Spread frosting generously onto each muffin using a pastry bag and decorating tip.

1335

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: MUFFINS, 1/2 cup unsalted butter, room temperature, 1/2 cup granulated sugar, 1/2 cup brown sugar, and more.

Yes, Pumpkin Carrot Muffins With Vanilla Frosting 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.

That's it — enjoy your meal!

Pumpkin Carrot Muffins With Vanilla Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions