Ingredients

The following ingredients have 12 Servings
  • 3/4 cup freshly shredded carrots
  • 1/2 cup pumpkin puree
  • 1/2 cup sweetened, shredded coconut
  • 1/4 cup raisins
  • 3/4 cup granulated sugar
  • 1/3 cup  vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 Tablespoon maple syrup
  • 3 Tablespoons milk
  • 1 cup powdered sugar
  • pinch of salt
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat oven to 425°F and line 12 muffins with cupcake liners. Set aside.
  • In a large bowl, combine carrots, pumpkin, coconut, raisins, granulated sugar, vegetable oil, eggs, and vanilla extract.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Incorporate dry ingredients into wet, stirring until just combined.
  • Use 1/3 cup measure or a large ice cream scoop to divide the batter evenly between the 12 muffin tins.
  • Bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for an additional 15 minutes or until a knife inserted into the middle comes out mostly clean.
  • Allow the muffins to cool slightly. While the muffins cool, make the glaze.
  • Combine all the glaze ingredients in a bowl and use a whisk to combine. Whisk until smooth.
  • Drizzle a spoonful over each warm muffin. Enjoy!