Carrot Cake Muffins with Cinnamon Glaze Recipe

Ingredients
<br>- 2 1/4 cups all-purpose flour
<br>- 1 tablespoon baking powder
<br>- 2 teaspoons ground cinnamon
<br>- 1/4 teaspoon ground nutmeg
<br>- 1/4 teaspoon ground allspice
<br>- 1/4 teaspoon salt
<br>- 1 cup brown sugar
<br>- 2/3 cup white sugar
<br>- 1 cup flaked coconut
<br>- 2 eggs
<br>- 1/2 cup vegetable oil
<br>- 1/2 cup buttermilk
<br>- 3 carrots, grated
<br>- 1 (8 ounce) can crushed pineapple, with juice
<br>- 1 tablespoon vanilla extract
<br>- 1 cup sifted confectioners' sugar
<br>- 1 teaspoon ground cinnamon
<br>- 2 tablespoons buttermilk
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
<br>step 2: In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture.  Mix until batter is moistened. Fill muffin cups 3/4 full.
<br>step 3: Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
<br>step 4: In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup brown sugar
- 2/3 cup white sugar
- 1 cup flaked coconut
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 3 carrots, grated
- 1 (8 ounce) can crushed pineapple, with juice
- 1 tablespoon vanilla extract
- 1 cup sifted confectioners' sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
step 2: In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
step 3: Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
step 4: In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

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