Orange Pineapple Carrot Cake Muffins

Ingredients

• 1/2 cup Natalie's Orange Pineapple Juice
• 1 cup shredded carrots
• 1 cup diced fresh pineapple
• 1 ½ cup all purpose flour
• 2 tsp cinnamon
• 1 tsp cardamom
• ½ cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 2 tsp vanilla
• ⅔ cup canola oil
• 8 oz cream cheese softened
• 1 ½ cup powdered sugar
• ¼ cup Pineapple Orange juice
• Zest of 1 orange dried pineapple and chocolate egg for topping

Directions

1. In a large mixing bowl combine flour, cinnamon, cardamom, baking soda, baking powder and sugar. Whisk.
2. In a smaller mixing bowl combine the wet ingredients: pineapple, Orange Pineapple juice, eggs, shredded carrots, vanilla and oil. Whisk well.
3. Add the wet ingredient mixture to the dry ingredients and stir until just combined.
4. Line a muffin pan with 12 liners and spray with cooking oil.
5. With ice cream or cookie scoop add 1 scoop of the muffin mixture to each.
6. Bake at 350 for 20 minutes.
7. Allow these to cool completely.
8. Meanwhile mix the cream cheese frosting. In a medium bowl beat the cream cheese with a hand mixer until light and fluffy about 1 minute.
9. Carefully add ½ of the powdered sugar and incorporate slowly. Add the remaining sugar and pineapple orange juice.
10. Mix for 1 minute with the hand mixer until fully combined.
11. Once the muffins are cooled top with frosting orange zest dried pineapple and a chocolate egg.