Carrot and Pumpkin Muffins with Vanilla Frosting

Ingredients:

Muffins

• 0.5 cups butter, room temperature
• 0.5 cups of sugar
• 0.5 cups yellow sugar, lighter than brown
• 2 large eggs at room temperature
• 1 tbsp. pumpkin puree
• 0.5 cup sour cream
• 1 tsp vanilla extract
• 2 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1 cup finely grated carrots

Glaze

• 1/4 cup semi-skimmed milk
• 1 tbsp. l. semi-skimmed milk
• 0.5 cups butter, room temperature
• 3 - 4 cups sifted powdered sugar
• 1 teaspoon vanilla paste
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 160°C and grease or line a 24-cup muffin tin with paper cups.
2. Beat the butter and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, sour cream, and vanilla.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices. Stir into the pumpkin mixture, then add the grated carrots.
4. Spoon the batter into the prepared muffin tins and bake for about 25 minutes, until a tester inserted into the center comes out clean. Cool the muffins in the tins for 15 minutes, then remove and cool completely.
5. Vanilla glazeUsing a mixer, beat the butter until fluffy. Add 2 cups of powdered sugar, milk, and vanilla and beat for 3 minutes on high speed until fluffy. Add the remaining 1-2 cups of powdered sugar to create a light, spreadable glaze. Spread a generous layer of glaze on each muffin.