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Carrot Pecan Muffins

Carrot Pecan Muffins recipe image
These Carrot Pecan Muffins are a delightful twist on the classic carrot cake flavor, baked into portable, handheld treats. Made with sweetened applesauce and egg substitute for a lighter touch, they remain incredibly moist and tender. Warm spices like cinnamon and nutmeg infuse every bite with cozy aroma, while chopped pecans add a satisfying crunch. The simple powdered sugar glaze adds a final touch of sweetness that complements the earthy carrots perfectly. Ideal for weekend breakfasts, afternoon snacks, or potluck contributions, these muffins bring homemade comfort to any occasion. They are easy to whip up with pantry staples and freeze well for quick meals on busy mornings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1242.4
Dietary: Vegetarian
Description
These Carrot Pecan Muffins are a delightful twist on the classic carrot cake flavor, baked into portable, handheld treats. Made with sweetened applesauce and egg substitute for a lighter touch, they remain incredibly moist and tender. Warm spices like cinnamon and nutmeg infuse every bite with cozy aroma, while chopped pecans add a satisfying crunch. The simple powdered sugar glaze adds a final touch of sweetness that complements the earthy carrots perfectly. Ideal for weekend breakfasts, afternoon snacks, or potluck contributions, these muffins bring homemade comfort to any occasion. They are easy to whip up with pantry staples and freeze well for quick meals on busy mornings.
Ingredients
  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1 cup Sweetened applesauce
  • 1/2 cup Firmly packed light brown sugar
  • 1/3 cup Fleischmann's original margarine -- melted
  • 1/4 cup Egg beaters healthy egg substitute
  • 1 cup Shredded carrots
  • 1/2 cup Pecan halves -- chopped and divided
  • POWDERED SUGAR GLAZE:
  • 1 cup Powdered sugar
  • 5 teaspoons Water -- to 6 teaspoons
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Lightly grease a 12-cup muffin pan or line with paper liners.
  2. 2
    In a small bowl, whisk together flour, baking soda, cinnamon, and nutmeg. Set aside.
  3. 3
    In a large bowl, combine applesauce, brown sugar, melted margarine, and egg substitute. Whisk until smooth and well blended.
  4. 4
    Add the flour mixture to the wet ingredients along with shredded carrots and half of the chopped pecans. Stir gently with a spoon or spatula just until combined; do not overmix.
  5. 5
    Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. 6
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  7. 7
    Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
  8. 8
    While muffins cool, prepare the glaze: In a small bowl, mix powdered sugar with 5 to 6 teaspoons of water until smooth and drizzle-consistent.
  9. 9
    Drizzle the powdered sugar glaze over the cooled muffins. Sprinkle the remaining chopped pecans on top. Serve immediately or store in an airtight container.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1242.4kcal
% Daily Value *
Total Fat 38.5g60%
Saturated Fat 7.8g39%
Cholesterol 55.9mg19%
Sodium 288.5mg13%
Total Carbohydrate 214.3g72%
Dietary Fiber 9.6g39%
Sugars 125.0g
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot, pecan, muffins, baking, breakfast, snack, glaze, vegetarian, spiced, moist, applesauce, cinnamon, nutmeg, homemade, easy, healthy, dessert, potluck, freezeable, comfort food
Read it online: https://www.chefs-mate.com/recipe/carrot-pecan-muffins/