Carrot Cake Muffins With Maple Cream Cheese Frosting

Name: Carrot Cake Muffins With Maple Cream Cheese Frosting
Ingredients: 1/3 cup neutral oil, such as avocado, grapeseed or canola, plus more for brushing the pan; 1/2 cup pecan or walnut pieces; 1 3/4 cups (222 g) whole grain pastry flour (or 1 cup (125g) regular whole-wheat flour + 3/4 cup (94g) all-purpose flour); 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon ground nutmeg; 3/4 cup (165 grams) firmly packed light brown sugar; 2 large eggs; 1 cup (250 grams) unsweetened applesauce; 1 teaspoon vanilla extract; 2 cups (220 grams) coarsely grated carrots; 1/4 cup (60 grams) whipped cream cheese; 1 tablespoon maple syrup

www.elliekrieger.com

These carrot cake muffins have a cupcake vibe, bringing you the craveable flavors of carrot cake in a better-for-you way.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

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Ingredients

1/3 cup neutral oil, such as avocado, grapeseed or canola, plus more for brushing the pan
1/2 cup pecan or walnut pieces
1 3/4 cups (222 g) whole grain pastry flour (or 1 cup (125g) regular whole-wheat flour + 3/4 cup (94g) all-purpose flour)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
3/4 cup (165 grams) firmly packed light brown sugar
2 large eggs
1 cup (250 grams) unsweetened applesauce
1 teaspoon vanilla extract
2 cups (220 grams) coarsely grated carrots
1/4 cup (60 grams) whipped cream cheese
1 tablespoon maple syrup