carrot cake & pumpkin muffins

Amys Gluten Free Pantry

This is a take-off of my pumpkin banana muffins, but carrot cake style. I love using a mini muffin pan for these for tiny bite-sized treats that freeze beautifully. I know…it’s a lot of ingredients, but most of them are staples. Trust me, this is a quick recipe, and the muffins are moist and rich in flavor. The muffins are great on their own, or with a topping of white frosting.

Active time: 10 minutes
Total time: 35 minutes
Special equipment: mini ice cream scooper optional
Yield: 12 muffins or about 30 mini muffins

Dry ingredients:
1 1/4 c. almond flour
1 c. brown rice flour
1 c. quinoa flakes
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. brown sugar

1/3 c. grapeseed oil
1/2 c. agave nectar
1 tsp. vanilla
1 egg
1/2 c. pumpkin puree
1/2 c. drained crushed pineapple
1/2 c. shredded, sweetened coconut
1 large carrot, grated

2 c. powdered sugar, sifted (or stirred with a whisk to break up clumps)
1/2 c. butter or butter substitute (Earth Balance is a good choice)
about 2 T hot water

  1. Preheat oven to 350 degree and grease a muffin pan (I use grapeseed oil).
  2. For muffins, mix all dry ingredients together into mixer bowl.
  3. Add all remaining ingredients and stir until just blended.
  4. Scoop into muffin pan with mini ice cream scooper and bake for 22 minutes for full-sized muffins; 15 minutes for mini-muffins.
  5. While warm, turn muffins onto cooling rack.
  6. For frosting, mix powdered sugar and butter together until well combined. Add water by the teaspoon until frosting is thin enough to spread, but still thick. Frost cupcakes when they are completely cool.

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