These muffins are delicious as a dessert when iced with the cream cheese frosting, but when I want to serve them for breakfast I simply omit the frosting all together. Making this an easy peasy breakfast or dessert treat!
For the muffins:
1 1/2 cups gluten free all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (14.5 ounce) can carrots, drained
1 (8-ounce) can crushed pineapple in 100% juice, juice drained
3/4 cup vegetable oil
2 large eggs, slightly beaten
2 teaspoons vanilla extract or vanilla bean paste
1 cup shredded, unsweetened dried coconut
3/4 cup pecans, chopped
For the icing:
1 (4-ounce) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1 teaspoon minced, candied ginger, optional
To make the muffins:
Preheat the oven to 350°F and line (2) 12-cup muffin tins with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk the flour, sugar, cinnamon, ginger, baking soda, and salt to combine. In a separate large bowl, mash the carrots until almost smooth then add the pineapple, oil, eggs, and vanilla. Mix until well blended. Add the liquid ingredients to the dry ingredients and mix just until everything is combined. fold in the coconut and the pecans.
Fill the wells of the muffin pan with the batter, almost to the top. Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool for 10 minutes in the pan then remove the muffins to a cooling rack to cool completely.
To make the frosting:
In a mixing bowl beat the cream cheese and the butter together until well blended. Add the confectioner’s sugar; beat until smooth. Top carrot muffins with icing and sprinkle with minced candied ginger if using.