Carrot Cake Muffins

5 from 1 vote

These Carrot Cake Muffins are the perfect combination of moist, flavorful carrot cake and tangy cream cheese frosting. Perfect for breakfast, brunch, or as a sweet treat any time. No fork required!

Prep Time15

Cook Time20

Resting Time5

Total Time40

Course: Bread, Muffin

Cuisine: American

Servings:

Calories: 272kcal

Author: Valerie Brunmeier

Ingredients

For the Carrot Cake Muffins

2 cups all-purpose flour spooned and leveled
½ cup brown sugar packed
⅓ cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
8 ounce can crushed pineapple in juice drained
½ cup unsweetened applesauce
⅓ cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 ½ cups finely grated carrots
¼ cup finely chopped walnuts optional
⅓ cup golden raisins

For the Cream Cheese Frosting

4 ounces ⅓ less fat cream cheese (Neufchatel) softened
2 tablespoons butter softened
½ cup powdered sugar
½ teaspoon pure vanilla extract
1 teaspoon milk
¼ cup finely chopped walnuts or as needed

Instructions

Carrot Cake Muffins

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil baking cups or coat the wells of the muffin pan generously with nonstick cooking spray.
In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking soda, cinnamon, salt, and nutmeg. Set the bowl aside.
In a separate medium mixing bowl, whisk together the pineapple, applesauce, oil, eggs, and vanilla extract.
Add the pineapple mixture to the dry mixture, stirring just until the dry ingredients are moistened (don't overmix) Fold in the carrots, walnuts, and raisins. Divide the batter between the prepared baking cups (cups will be about ¾ full).
Bake for 20 to 24 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 5 minutes then remove from the pan and transfer to a wire rack to cool completely before frosting.

Cream Cheese Walnut Frosting

Add the cream cheese, butter, powdered sugar, and vanilla extract to a medium mixing bowl. Beat with an electric mixer until well combined. Add the milk and beat again.
Use a spoon or piping bag to pipe a small amount of the frosting on top of each muffin. Sprinkle with chopped walnuts.

Notes

Total time does not include time for muffins to cool completely before frosting.

Nutrition