carrot cake muffins with cream cheese frosting

Amys Gluten Free Pantry

Remember, this has a tiny amount of milk in it. Delicious with a cup of tea or coffee. Great for a grab and go breakfast on the way to work.

Prep time: 20 minutes
Total time: 40 minutes
Yield: 6 muffins (doubles easily)
Special tools: muffin pan

1 1/4 c. Pamela’s Baking & Pancake Mix
1/4 c. water
1/4 c. sugar
1 large egg
1 tsp. gluten-free vanilla
(non-alcoholic)
1 c. finely shredded carrots
1/2 c. finely crushed pineapple,
drained

For muffins:

  1. Preheat oven to 350 degrees.
  2. Grease a 12-cup muffin pan.
  3. Mix first five ingredients thoroughly until just blended. Fold in carrots and pineapple.
  4. Using an ice cream scooper, fill cupcakes 2/3 full.
  5. Bake for 18-20 minutes or until a toothpick comes out clean. Makes 8 muffins.

For cream cheese frosting:
If you want to avoid this much milk, simply whisk together powdered sugar and almond milk until desired consistently and drizzle on tops of muffins.

4 oz. room temperature cream cheese
2 T room temperature butter
1 c. sifted powdered sugar

  1. Whisk all ingredients until smooth. Slather on top of cooked cupcakes.

Posted in desserts, snacks + treats | Tagged , , , | 3 Comments




3 Responses to carrot cake muffins with cream cheese frosting

  1. Brittany Flaherty says:

    Yummy! so delicious.

  2. Mary says:

    Should the juice be drained from the pineapple?

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