Carrot and Pumpkin Muffins with Vanilla Frosting
Votes: 3
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
These delicious vegetable muffins don't even taste like vegetables, but blend harmoniously with the other ingredients, creating a wonderful autumnal treat with warm notes of cinnamon and ginger. The sweetness of the vegetables and the tartness of the sour cream make the muffins soft and moist inside, with a balanced flavor. They're perfect for breakfast or a snack. To transform the muffins into elegant cupcakes, simply pipe a drizzle of vanilla icing onto them. You'll have a dessert just like the best bakeries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Muffins
- 0.5 cups butter, room temperature
- 0.5 cups of sugar
- 0.5 cups yellow sugar, lighter than brown
- 2 large eggs at room temperature
- 1 tbsp. pumpkin puree
- 0.5 cup sour cream
- 1 tsp vanilla extract
- 2 cups premium flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 1 cup finely grated carrots
Glaze
- 1/4 cup semi-skimmed milk
- 1 tbsp. l. semi-skimmed milk
- 0.5 cups butter, room temperature
- 3 - 4 cups sifted powdered sugar
- 1 teaspoon vanilla paste
- 1 tsp vanilla extract
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Recipes with similar ingredients: carrot, pumpkin puree, premium flour, eggs, sour cream, milk, powdered sugar, vanilla paste, ground ginger, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 160°C and grease or line a 24-cup muffin tin with paper cups.
- Beat the butter and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, sour cream, and vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices. Stir into the pumpkin mixture, then add the grated carrots.
- Pour the batter into the prepared muffin tins and bake for about 25 minutes, until a tester inserted into the center comes out clean. Cool the muffins in the tins for 15 minutes, then remove and cool completely.
- Vanilla glazeUsing a mixer, beat the butter until fluffy. Add 2 cups of powdered sugar, milk, and vanilla and beat for 3 minutes on high speed until fluffy. Add the remaining 1-2 cups of powdered sugar to create a light, spreadable glaze. Spread a generous layer of glaze on each muffin.
Author of the recipe - Anna Olson is a pastry chef and television host.
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