Carrot Cake Muffins

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3

In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 5

Fold in the shredded carrots and walnuts, if using.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

To make the glaze, beat the cream cheese and butter until smooth.

Step 10

Add the powdered sugar and vanilla extract, beating until creamy.

Step 11

Once muffins are cool, drizzle or spread the cream cheese glaze over the tops.