Carrot Cake Muffins with Maple Cream Cheese Drizzle

These carrot cake muffins use ingredients like whole wheat flour, applesauce, and maple syrup for a healthier snack version of the classic dessert.

Carrot cake is one of the finer things in life. Due to my love for the popular dessert, I wanted to make a healthier, snack-like version of it so I could enjoy it throughout my day. Muffins just seemed like the perfect solution!

I’m excited to share this recipe because it uses a variety of healthier ingredients compared to the traditional way of making carrot cake. I’m talking…

• Whole wheat flour (instead of all-purpose white flour)
• Unsweetened applesauce (instead of some of the oil/butter)
• Pure maple syrup (instead of white or brown sugars)

Even with these substitutions, I think the flavor and texture of these muffins are spot on. Not to mention, a veggie is the star of the recipe, so I consider that a win!

If you’ll be participating in an Easter brunch of sorts, this could be a great dish to serve! They’re a great snack or breakfast item, and the cream cheese drizzle just takes them to the next level—in both appearance and flavor.

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Carrot Cake Muffins with Maple Cream Cheese Drizzle

Cook Time 23 minutes minutes

Servings 12 muffins

Ingredients

Carrot Cake Muffins

• 2 1/4 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup milk
• 1/2 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 tsp vanilla extract
• 2 large eggs
• 1 1/2 cups finely grated carrots
• Optional: 1/2 cup chopped pecans

Maple Cream Cheese Drizzle

• 2 oz reduced-fat cream cheese, at room temperature
• 1 Tbs pure maple syrup
• 1/2 tsp vanilla extract

Instructions

Carrot Cake Muffins

• Preheat oven to 350 degrees. Line a 12-muffin tin with 12 muffin cups. Spray with no-stick cooking spray. Set aside.
  
• In a large bowl, mix the syrup, applesauce, oil, vanilla, and eggs until thoroughly combined.
  
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  
• Slowly mix the dry ingredients into the wet ingredients, until just combined. Gently fold the shredded carrots and pecans (if adding) into the mix.
  
• Spoon the muffin batter into the prepared muffin cups, about 3/4 of the way full. (It will seem too full, but they only rise a little.) Bake for 20-23 minutes, or until a toothpick inserted comes out clean.
  
• Let cool on a wire rack for about 10 minutes.
  

Maple Cream Cheese Drizzle

• Add all ingredients to a bowl, and mix using an electric mixer until smooth.
  
• Pour cream cheese drizzle into a piping bag (or plastic sandwich bag). Cut a small hole in the corner.
  
• Pipe the desired amount of drizzle across the top of each muffin.
  

Notes

If you’re adding the cream cheese drizzle, store the muffins in the fridge. If you’re only making the muffins, you can store them at room temperature for a couple days, or in the fridge for about a week.

Adapted from Joyful Healthy Eats.

I decided to make a “drizzle” instead of spreading a thick cream cheese frosting over the top of the muffin cups, because I’ve found this to be an easy way to cut back on some fat and sugar (like with my Baked Pumpkin Donuts with Cream Cheese Icing). Carrot cake isn’t the same without cream cheese frosting, so this still allows for some of that richness. Plus, I think it makes these muffins look 10x prettier!