Carrot, zucchini, and apple give these warmly spiced muffins plenty of moisture and texture. Let the muffins cool completely before adding the cream cheese frosting so the topping stays thick and smooth.
Ingredients
Muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup grated apple, peeled and cored
Cream cheese frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Bake and frost
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Whisk both flours with the baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the granulated sugar, brown sugar, oil, applesauce, eggs, and 1 teaspoon vanilla. Add the dry mixture gradually and stir only until combined. Fold in the carrot, zucchini, and apple.
- Fill the muffin cups about two-thirds full. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
- Beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar and remaining 1 teaspoon vanilla.
- Spread or pipe the frosting over completely cooled muffins. Additional grated carrot, zucchini, or apple may be added as decoration.
