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Pumpkin Carrot Cake Muffins Recipe

Pumpkin Carrot Cake Muffins Recipe

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Ingredients:

Serving

1 cup packed brown sugar
10 tbsp butter, softened
1 1/3 cups vanilla yogurt
2 cups pumpkin puree
2 large eggs
4 tbsp orange juice
3 tsp vanilla
2 1/2 cups carrots, grated
2 cups whole wheat flour
2 cups all-purpose flour
1/2 cup cold milled flax seed
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
16 oz cream cheese
7 tbsp powdered sugar
5 tbsp orange juice

Directions:

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.
To freeze: Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it’s ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!).
Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
For the sweetened cream cheese: Place all the ingredients in a food processor and process until smooth. Alternatively, you can use a bowl and a hand mixer. Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1290.33 Kcal (5402 kJ)
Calories from fat	550.41 Kcal
		% Daily Value*
Total Fat	61.16g	94%
Cholesterol	196.68mg	66%
Sodium	1032.93mg	43%
Potassium	1250.74mg	27%
Total Carbs	160.35g	53%
Sugars	69.06g	276%
Dietary Fiber	10.73g	43%
Protein	25.71g	51%
Vitamin C	16.9mg	28%
Vitamin A	0.7mg	23%
Iron	7.2mg	40%
Calcium	351.3mg	35%

Amount Per 100 g
Calories	263.17 Kcal (1102 kJ)
Calories from fat	112.26 Kcal
		% Daily Value*
Total Fat	12.47g	94%
Cholesterol	40.11mg	66%
Sodium	210.67mg	43%
Potassium	255.09mg	27%
Total Carbs	32.7g	53%
Sugars	14.09g	276%
Dietary Fiber	2.19g	43%
Protein	5.24g	51%
Vitamin C	3.4mg	28%
Vitamin A	0.1mg	23%
Iron	1.5mg	40%
Calcium	71.6mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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