Pumpkin Carrot Cake Muffins

Name: Pumpkin Carrot Cake Muffins
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 36 Muffins
Ingredients: 236.59 ml packed brown sugar; 147.89 ml butter, softened; 315.37 ml vanilla yogurt; 473.18 ml pumpkin puree; 2 large eggs; 59.16 ml orange juice; 14.78 ml vanilla; 591.47 ml carrots, grated; 473.18 ml whole wheat flour; 473.18 ml all-purpose flour; 118.29 ml cold milled flax seed; 9.85 ml baking powder; 9.85 ml baking soda; 9.85 ml cinnamon; 2.46 ml allspice; 453.59 g cream cheese; 103.53 ml powdered sugar; 73.94 ml orange juice

Submitted by annh53182

"Recipe by moneysavingmom.com"

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Ready In:: 31mins
Ingredients:: 18
Yields:: 36 Muffins

ingredients

236.59 ml packed brown sugar
147.89 ml butter, softened
315.37 ml vanilla yogurt
473.18 ml pumpkin puree
2 large eggs
59.16 ml orange juice
14.78 ml vanilla
591.47 ml carrots, grated
473.18 ml whole wheat flour
473.18 ml all-purpose flour
118.29 ml cold milled flax seed
9.85 ml baking powder
9.85 ml baking soda
9.85 ml cinnamon
2.46 ml allspice
453.59 g cream cheese
103.53 ml powdered sugar
73.94 ml orange juice

directions

Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
To freeze: Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it’s ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!).
Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
For the sweetened cream cheese: Place all the ingredients in a food processor and process until smooth. Alternatively, you can use a bowl and a hand mixer. Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.).