Allrecipes – April-May 2019

2. Mix together flour, baking powder,
   pumpkin pie spice, and salt in a large
   bowl. Mix in coconut, brown sugar,
   and white sugar. In a separate bowl,
   stir together eggs, carrots, pineapple,
   oil, buttermilk, and vanilla. Make a
   well in the middle of the dry mixture;
   add the wet mixture and stir just until
   combined. Fill muffin cups a little more
   than three-quarters full.


3. Bake until tops spring back when
   lightly tapped, about 25 minutes. Cool
   in pans 10 minutes. Remove from pans
   and cool completely on a wire rack.
   Make Frosting


4. Meanwhile, beat cream cheese,
   butter, and vanilla in a large bowl
   with an electric mixer until light
   and fluffy. Gradually add and beat
   in enough powdered sugar to reach
   spreading consistency.
   Make Glaze


5. Stir together powdered sugar,
   cinnamon, and buttermilk in a small
   bowl. Stir until smooth. Frost cooled
   muffins and drizzle with glaze.
   armagazine.com/carrot-cake-muffins-
   with-cinnamon-glaze
   PER MUFFIN: 575 CAL; 23G FAT (9G SAT); 6G PRO;
   88G CARB; 2G FIBER; 417MG SODIUM; 62G SUGARS

     64 REVIEWS

For Muffins

2 ¼ cups flour

1 Tbsp. baking powder

1 Tbsp. pumpkin pie spice

½ tsp. salt

1 cup flaked coconut

½ cup packed brown sugar

⅓ cup white sugar

2 eggs, lightly beaten

3 carrots, finely shredded

1 8-oz. can crushed

pineapple, with juice

½ cup vegetable oil

½ cup buttermilk

1 Tbsp. vanilla extract

For Frosting

4 oz. cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla extract

2 ⅔ to 3 cups powdered sugar

For Glaze

1 cup powdered sugar

½ to 1 tsp. cinnamon

2 to 3 Tbsp. buttermilk

Make Muffins

1. Preheat oven to 375°F. Lightly
   grease 10 jumbo (3¼ - inch) muffin
   cups, or line with paper liners.

carrot cake

muffins with cinnamon glaze

HANDS-ON 15 MIN TOTAL 1 HR MAKES 10 SUBMITTED BY TPADULA

Enjoy one pan for

dessert and take the

other pan to work in

the morning—you’ll

be the toast

of the office! Serve

warm with coffee,

ice-cold milk, or even

vanilla ice cream.

BUNS for ALL

TOO BIG for YOU?

We baked these in jumbo muffin cups and added

cream cheese frosting because we love it so much. But

you can use 16 standard (2½ -inch) muffin cups,

bake 20 minutes, and skip the frosting. Still good!