Muffin MixCarrot Cake Muffins with Maple Cream Cheese Frosting

April 2, 2019by Molly0
Carrot Cake Muffins with Maple Cream Cheese frosting
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With the addition of a few spices and a healthy dose of shredded carrots, you can turn basic muffins into dessert!

Carrot Cake Muffins with Maple Cream Cheese Frosting

With or without the frosting, these taste just like Carrot Cake, making them suitable for both breakfast and dessert!

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Servings 12 muffins

Ingredients

  • 2
    eggs
  • 3/4
    cup
    milk
    dairy or non-dairy
  • 3/4
    cup
    vanilla or plain yogurt
    dairy or non-dairy
  • 6
    Tbs
    oil or butter
    melted and cooled
  • 1
    bag Superfood Muffin Mix
  • 1/2
    teas
    ground cloves
  • 1/2
    teas
    ground nutmeg
  • 1/2
    teas
    ground ginger
  • 1/2
    cup
    shredded, sweetened coconut
  • 2
    cups
    grated carrots

Maple Cream Cheese Frosting (optional)

  • 8
    oz
    Cream Cheese
    softened to room temperature
  • 4
    Tbs
    butter (see Note)
    softened to room temperature
  • 1
    cup
    powdered sugar
    sifted
  • 2
    Tbs
    maple syrup

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Line a standard 12-cup muffin tin with paper liners. This recipe will also yield 6 extra-large muffins or 48 mini muffins.

  3. In a large bowl, whisk together the eggs, milk, yogurt and oil (or butter).

  4. Stir in Superfood Muffin Mix and spices until incorporated.

  5. Fold in carrots and coconut.

  6. Pour batter into prepared pan(s), filling each cup almost to the top.

  7. Bake 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. 

  8. Remove from oven and allow to cool in the pan(s) about 5 minutes, then transfer to a rack to finish cooling.

Maple Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese and butter with an electric mixer until combined and slightly fluffy.

  2. Add the powdered sugar and maple syrup and beat until smooth. I found this to be the perfect consistency, but if you’d like it a little thinner, add milk one teaspoon at a time until you like it.

  3. Store in an airtight container in the fridge. They’ll keep about 4 days.

Recipe Notes

This frosting calls for real butter, but you may experiment with a non-dairy butter, if desired. Oil will not work as a substitute here.

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