My daughter is perhaps one of the fussiest kids on the planet, but has recently taken a liking to pumpkin muffins. I decided to make her a batch of Pumpkin Carrot muffins at home from scratch, so I could use healthier ingredients than the coffee shop did. I reduced the sugar, by substituting some of it with stevia. The muffins are dairy-free, since coconut milk and olive oil are used. I opted for whole wheat flour, oats and almond flour because they are far more nourishing than plan old all-purpose flour, and since I asked her if she wanted me to add a carrot & I got the big thumbs up, that went in too.
The icing is just a sweet topping to mimic the coffee shop muffins she enjoyed. I also figured the sweetness sort of “gets her in the door”, as I mentioned, this kid is notoriously fussy. The plan worked, and miss fussy pants thoroughly enjoyed her special muffins. I’m seeing a lot of muffins baking in my near future.
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Pumpkin Carrot Muffins with Cinnamon Icing
- Prep Time: 15 mins
- Cook Time: 24 mins
- Total Time: 39 minutes
- Yield: approx. 18
Pumpkin Carrot Muffin Batter
- 15 oz. can Pumpkin puree
- 1 egg
- 3/4 cup Silk Coconut, Almond or Soy milk*
- 3 tbs olive oil
- 1/4 cup almond flour
- 1/3 cup quick cook oats
- 1/2 cup dark brown sugar
- 1 med-large carrot shredded (yields 1/2-2/3 cup)
- 1 cup whole wheat flour
- 1 tbs baking soda
- 1/8 tsp cream of tartar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp Kosher salt
- 2/3 cup measures like sugar stevia (or substitute, sugar or other dry equivalent)
- 3/4 cup confectionery sugar
- 1 tbs Silk Coconut, Almond or Soy milk
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees.
- In large mixing bowl combine all the ingredients through the shredded carrots. Mix well.
- In another bowl, sift together the remaining muffin batter ingredients, then add to the wet mix, and stir until evenly mixed.
- Line muffin tin with baking cups an spoon the mixture in, about 80% full.
- Bake for 22-26 minutes until pick pulls clean, then allow to cool on baking racks.
- Mix together the cinnamon icing ingredients, then scoop some up with a fork and gently swirl in the air above muffins. Repeat until icing is exhausted, or quantity you prefer is applied.
I happened to use their unsweetened coconut milk, but any of their products would be well suited & all are GMO free
This conversation is sponsored by Silk. The opinions and text are all mine.