Carrot-Pumpkin Vanilla Muffins with glaze

Superb muffins with vegetables that don’t even feel like vegetables, and harmoniously merging with the rest of the ingredients, turn them in a wonderful autumn baking with warm notes of cinnamon and ginger. Behind due to the sweetness of vegetables and acid sour cream muffins are obtained inside very soft and moist, balanced taste. They are perfect Suitable for both breakfast and snack. And to turn graceful cupcakes in muffins, just cover them with a vanilla hat glaze, dropping it from a pastry bag. It will turn out a dessert, as in лучших кондитерских. Time: 2hour. 10 min. Difficulty: easy Amount: 24 cake in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Muffins

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

Glaze

• 1/4 Art. skim milk
• 1 tbsp. l skim milk
• 0.5 tbsp. butter, room temperature
• 3 – 4 tbsp. powdered sugar
• 1 tsp vanilla paste
• 1 tsp vanilla extract

Recipes with similar ingredients: carrots, pumpkin puree, flour premium, eggs, sour cream, milk, icing sugar, vanilla pasta, ground ginger, cinnamon

Recipe preparation:

1. Preheat oven to 160 ° C and grease or spread paper molds in a metal mold for 24 muffins.
2. Beat butter and all sugar until smooth consistency. Add one egg, beat well after each. additions. Stir in pumpkin puree, sour cream and vanilla.
3. In a separate bowl, sift the flour, baking powder, soda, salt and spice. Stir in the pumpkin mixture and then add the grated carrot.
4. Put the dough in prepared tins and bake for about 25 minutes until the tester inserted in the center of the cupcake comes out clean. Cool the muffins for 15 minutes in shape, and then remove and completely cool.
5. Vanilla glaze: beat with a mixer until butter lush mass. Add 2 tbsp. powdered sugar, milk and vanilla and beat for 3 minutes at high speed until lush masses. Add the remaining 1 – 2 tbsp. icing sugar to icing had a light pasty consistency. Apply to each muffin a generous layer of glaze.