Name: Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting
Prep time: 25 s
Cook time: 25 s
Total time: 70 s
Yield: 24
Ingredients: 1 cup whole-wheat flour; 1 cup all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups packed brown sugar; 1/2 cup vegetable oil; 3 teaspoons grated orange peeldivided; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 4 large eggs; 2 cups grated carrots; 3/4 cup golden raisins; 4 ounces light cream cheese; 1 tablespoon buttersoftened; 1 1/2 cups powdered sugarsifted; Candied orange peel for garnish (optional)

MAKE IT

Step 1

Preheat oven to 350° F. Paper-line 24 muffin cups.

Step 2

Combine whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Step 3

Bake for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Step 4

Beat cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.