PUMPKIN CARROT CAKE MUFFINS

Pumpkin Carrot Cake Muffins image

Make and share this Pumpkin Carrot Cake Muffins recipe from Food.com.

Provided by annh53182

Time 31m

Yield 36 Muffins

Number Of Ingredients 18

Ingredients

1 cup packed brown sugar
10 tablespoons butter, softened
1 1/3 cups vanilla yogurt
2 cups pumpkin puree
2 large eggs
4 tablespoons orange juice
3 teaspoons 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 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
16 ounces cream cheese
7 tablespoons powdered sugar
5 tablespoons orange juice

Steps:

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.).

Nutrition Facts : Calories 179.3, Fat 9.4, SaturatedFat 5.2, Cholesterol 35.3, Sodium 167.2, Carbohydrate 20.9, Fiber 2, Sugar 8.8, Protein 3.9