Pumpkin Carrot Walnut Muffins

Ingredients Tick them off

• 1 cup Pumpkin Fillingfresh or canned
• 1/2 cup Butter or margarine
• 3/4 cup Brown sugar
• 1 1/2 cups Shredded carrot
• 1 cup Chopped walnut
• 2 large Eggs
• 1/2 cup Maple syrup
• 2 Pumpkin spiceor 3 tsp
• 2 1/2 cups Flourwhite or wheat
• 1 1/2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Sea salt

Cream Cheese Frosting

• 1 250 g Cream cheesepack
• 2 cups Powdered Icing Sugar
• 1/2 cup Butter
• 1/2 cup Brown sugar
• 1 tbsp Maple syrup
• 1 tbsp Pumpkin filling
• 1/2 tsp Pumpkin spice

Clear my ticks

Method Tap a step to keep your place

Pumpkin Carrot Walnut Muffin

1. Pre-heat oven to 350º and bake for 35 minutes or less depending on your oven

2. In a large bowl add butter and brown sugar, cream together.

3. Then add eggs, maple syrup and pumpkin filling, fold together.

4. After add shredded carrots, continue folding together.

5. Shift in flour, baking powder, baking soda, sea salt and pumpkin spice continue to fold together.

6. Add walnuts and then prepare muffin pan.

7. Use cupcake liners or oil pan good….

8. Scoop equal amounts of pumpkin mixture in each muffin cup and continue doing this until all mixture is used.

9. Bake in a 350º oven for 30 to 35 minutes, or until baked then poke muffins with a toothpick to make sure they are baked.

10. After put out on a cooling rack until cool then icing.

Frosting

1. In a bowl add cream cheese  and butter beat well until combined.

2. After add brown sugar continue mixing together, then add maple syrup, pumpkin filling, pumpkin spice and powdered sugar mix well.

3. Then after all creamed good together, start to icing your cool muffins and then add any topping or just leave that way.