Pumpkin Muffins with Cream Cheese Frosting
Full of pumpkin and carrot, you'll get some of your daily supply of vitamin A with these beautiful and tasty muffins!
Ingredients
Muffins
- 2 c flour all purpose/plain
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon good quality (don't use generic brands)
- 4 eggs organic, preferably
- ¾ cup sugar
- ½ cup brown sugar dark
- ½ cup butter melted
- ½ cup olive oil (not extra virgin)
- 2 cups carrots grated
- 1 ½ cups pumpkin canned or fresh, cooked
- 1 cup shredded coconut (organic is best, propylene glycol free)
Frosting
- 8 oz cream cheese at room temperature
- 4 oz butter at room temperature
- 1 tsp vanilla
- 4 cups confectioner's sugar powdered
Instructions
Make the Cupcakes
- Sift the first 5 (dry) ingredients into a bowl and set aside.
- In a large mixing bowl, beat eggs and sugar for about 2 minutes, then add the oil and butter, and mix well. Next, add the grated carrots, pumpkin and coconut and mix until combined.
- Now add the sifted ingredients and stir until mixed well.
- Put paper cupcake liners in a pan, then fill with batter about 2/3 full.
- Bake at 350º F (175º C) about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Place on cooling rack; meanwhile, make the icing.
Make the Frosting
- Beat cream cheese and butter; then beat in the vanilla and powdered sugar until smooth.
- Pipe or spread onto pumpkin muffins, as desired.
Notes
- Omit the frosting for an even healthier muffin.
- Use an organic coconut product without added sugar or propylene glycol.
- Add 1 cup (170 g) of: raisins, or cranberries, or chopped nuts
- You can also easily add a teaspoon of cinnamon, with a little nutmeg or even mixed spice.
Nutrition
Serving: 1cupcake | Calories: 423kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g
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