I love Halloween. The only other holiday that I love more than Halloween is Christmas, but who is counting really? The leaves are crunchy and colorful, it hasn’t quite snowed just yet, and everyone gets to dress up and eat candy! How fabulous is that?!
Well, my little monsters (or should I say Yoda and Batman) are very excited, obviously. These muffins are the perfect way to start the day before the parades and the plays and the assemblies and the trick or treating.
They’re sweet, yet they pack in some veggies, fruit and nuts in an unidentifiable, delicious, little, sweet-treat package. The pumpkin shaped maple butter is delectable and adorably fun for your little pumpkins. Fun is what Halloween is all about. I hope you enjoy your Halloween!
Carrot Muffins with Maple Butter for Halloween Morning
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/4 pound carrots
- 1/2 cup pecans
- 1/2 cup raisins
- 1/4 cup sweetened flaked coconut
- 3 large eggs
- 1 cup corn oil
- 2 teaspoons vanilla
- 1 Granny Smith apple
Preheat oven to 350°F. and spray eighteen half cup muffin cups.
Sift together flour, baking soda, cinnamon, and salt and whisk in sugar, in a large bowl. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
In a medium sized bowl, whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
- 3 tablespoons maple syrup, warm
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- dash of grated nutmeg
- 1 tablespoon brown sugar
- 1/2 stick softened unsalted butter
- 1/2 stick softened salted butter
- 1 tablespoon softened cream cheese
- 3 tablespoons whole milk, warm
- red and yellow food coloring, about 3 drops of each
Combine maple syrup, cinnamon, vanilla, nutmeg and brown sugar in blender and blend for five seconds. Add butters and cream cheese. Pulse in blender, adding milk one tablespoon at a time until butter reaches the consistency of yogurt. Add food coloring and pulse until blended. Spoon into pumpkin molds and place in freezer for ten minutes. Flip mold onto serving tray or cutting board and pop each pumpkin shaped butter out. Refrigerate until use. Serve with warm muffins or other fall breakfast favorites.
Source: Carrot Muffins