Pumpkin Carrot Muffins with Vanilla Frosting
Delightfully moist and bursting with autumn flavors, these Pumpkin Carrot Muffins with Vanilla Frosting are a must-try treat for any season. Perfectly spiced with cinnamon, ginger, and nutmeg, these bakery-style muffins combine the earthy sweetness of pumpkin puree and grated carrots for a comforting, homemade feel. Topped with a luscious, creamy vanilla frosting made from butter and powdered sugar, they strike the perfect balance of cozy and indulgent. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, dessert, or a festive snack. Whether you’re looking to impress at a fall gathering or simply treat yourself, these frosted pumpkin carrot muffins capture the essence of comfort baking.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup grated carrots
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups powdered sugar
- 0.25 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, mix the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
Add the pumpkin puree and grated carrots to the wet ingredients and stir until fully incorporated.
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the vanilla frosting by beating the softened butter in a medium bowl until creamy.
Gradually add the powdered sugar, heavy cream, and vanilla extract to the butter, beating on low speed until smooth and fluffy.
Once the muffins are completely cool, spread or pipe the vanilla frosting on top of each muffin.
Serve immediately or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
