Carrot Cake Muffins with Pineapple Cream Cheese Frosting

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Do you know the muffin man?

I don’t. But if you do, I’d like to be introduced.

Muffins are my ultimate morning food indulgence. If I’m going to brunch or even just out to breakfast- I’m likely to choose something savory like a Tex-Mex omelet over something sweet like a stack of fluffy pancakes. However, if i’m having coffee by myself or feel like baking some breakfast treats- muffins are what I crave.

Anyway: who is this muffin man we always speak of and why should we know him?

In England in the 19th century, men carried trays of muffins [on their heads, mind you] at tea time down the center streets; they rang their bells, and they beckoned customers right out of the doors to them.

Dessert walking down the street, calling my name? Are you serious? Why hasn’t this trend made it to America? Why haven’t I jumped on this idea?

Consider this recipe my song and dance- calling you to your kitchen to bake these carrot cake muffins that are topped with a decadent cream cheese frosting.

Now you know the muffin [wo]man.

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Carrot Cake Muffins with Pineapple Cream Cheese Frosting 

You will need:

  • 1 C whole wheat flour
  • 1/2 C all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 C brown sugar
  • 1 egg
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla
  • 1/2 C milk
  • 1 C crushed pineapple
  • 1.5 C grated carrots

Frosting

  • 1 8oz block of cream cheese
  • 1/4 cup crushed pineapple
  • 1/2 cup powdered sugar

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Heat the oven to 350 degrees. Whisk together the first eight ingredients: both flours, baking powder and soda, cinnamon, nutmeg, ginger, and brown sugar in a medium bowl. Set aside.

Mix together one lightly beaten egg, oil, vanilla, and milk in a separate small bowl. Set aside.

In a third medium bowl, combine the crushed pineapple and fresh grated carrots.

Combine the egg/oil/vanilla/milk mixture with the pineapple and carrots. Slowly add in the dry ingredients and mix by hand just until combined.

Fill your prepared muffin pans 3/4 of the way full. It is easy as that!

I used the convection baking option on my oven and these only took about 15 minutes to bake. Watch them and check– they are done when an inserted toothpick comes out clean.

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These are moist and delicious on their own- but let’s take it a step further. I cut small triangles out of the top of each muffin to prep for the final step: frosting.

I went the “healthier route” and used fat free cream cheese. I would advise you to use low fat cream cheese rather than the completely fat free version. I combined the softened cream cheese, pineapple, and powdered sugar in a bowl, and let it firm up a bit in the fridge. I think that it remained too soft because I used the fat free version. It was still delicious, don’t get me wrong. I’d eat that stuff with a spoon.

 I scooped the frosting into a zip-top bag, and cut a corner off to pipe the frosting into the muffins. Let it overflow down the sides a little bit. Yum.  Finish with some crushed walnuts for extra crunch!

Muffin-tops. Oh, I get it now.

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Enjoy with coffee or tea or whatever you like! Tell the muffin man to step down, you got this!

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Mangia!

2 responses to “Carrot Cake Muffins with Pineapple Cream Cheese Frosting

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