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.
Healthy Options & Money Savings
My daughter and I enjoy Silk’s plant based milks on a daily basis, and have been for years. We like the taste, and I like the health benefits. More info >> Why I drink Plant Based Milk
If you would like to try Silk products for the first time, or are a loyal customer like myself then it is beneficial to sign up with Silk. It is a very quick and simple sign-up and they will send you money saving coupons, sweeps and new product news, as well as a birthday surprise.
Keep up to date on Silk’s new products and promotions as well as some great recipes, ideas and tips, by following Silk on Facebook.
Pumpkin Carrot Muffins with Cinnamon Icing
Pumpkin Carrot Muffin Batter
- 15 oz. Pumpkin puree can
- 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 carrot med-large 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.
This conversation is sponsored by Silk. The opinions and text are all mine.