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Whole Wheat Carrot Muffins with Pineapple Cream Cheese Glaze

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 203 kcal
Author my Bottomless Boyfriend

Ingredients

For the muffins:

  • 1 1/2 cups whole wheat flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • pinch nutmeg
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup skim milk
  • 1 teaspoon vanilla extract
  • 1/2 cup light sour cream
  • 1 1/2 cups shredded carrots

For the glaze:

  • 2 ounces light cream cheese room temperature
  • 1 tablespoon unsalted butter room temperature
  • 1 tablespoon brown sugar
  • 2 tablespoons pineapple juice

Instructions

For the muffins:

  1. Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin pan with cooking spray or line with cupcake liners.
  2. In a large bowl, combine dry ingredients: flour, sugar, salt, baking powder, and spices. In a separate bowl whisk together wet ingredients: oil, egg, milk, vanilla, and sour cream. Add the wet ingredients to the dry ingredients and stir just until evenly combined. Fold in shredded carrots.
  3. Spoon the batter evenly into muffin cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 5 minutes, then remove muffins and place on wire racks to cool completely.

For the glaze:

  1. Using a hand mixer, beat cream cheese, butter, brown sugar, and pineapple juice until smooth. Once muffins have cooled, dip the muffin tops in the glaze, or spoon the glaze over the muffins.