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Carrot Cake Muffins with Maple Cream Cheese Drizzle

Cook Time23 mins
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.