- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/4 pound carrots
- 1/2 cup pecans
- 1/2 cup raisins
- 1/4 cup sweetened flaked coconut
- 3 large eggs
- 1 cup corn oil
- 2 teaspoons vanilla
- 1 Granny Smith apple
- Preheat oven to 175°C (350°F) and spray eighteen half cup muffin cups.
- Sift together flour, baking soda, cinnamon, and salt and whisk in sugar, in a large bowl. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
- In a medium sized bowl, whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
- 3 tablespoons maple syrup, warm
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- dash of grated nutmeg
- 1 tablespoon brown sugar
- 1/2 stick softened unsalted butter
- 1/2 stick softened salted butter
- 1 tablespoon softened cream cheese
- 3 tablespoons whole milk, warm
- red and yellow food coloring, about 3 drops of each
- Combine maple syrup, cinnamon, vanilla, nutmeg and brown sugar in blender and blend for five seconds. Add butters and cream cheese. Pulse in blender, adding milk one tablespoon at a time until butter reaches the consistency of yogurt. Add food coloring and pulse until blended. Spoon into pumpkin molds and place in freezer for ten minutes. Flip mold onto serving tray or cutting board and pop each pumpkin shaped butter out. Refrigerate until use. Serve with warm muffins or other fall breakfast favorites.