I LOVE these muffins for a snack or a meal.  Every bite is moist and flavorful!

HARVEST MUFFINS yields 24 muffins
2 cups flour
1 1/4 cups packed brown sugar
2 teaspoons baking soda
1 1/2 teaspoon apple pie spice
1/2 teaspoon salt
*2 cups finely shredded carrots
*1 cup finely shredded apples
1/2 cup golden raisins#
3 eggs
2/3 cup vegetable oil
1/3 cup milk
1 teaspoon PURE vanilla
1/2 cup walnut pieces (optional)
1 recipe Coconut Streusel (optional)

  • Preheat oven to 350°.
  • Line muffin tins with cupcake papers.
  • In a large bowl whisk together flour, sugar, baking soda, apple pie spice and salt.
  • Make a well in the center of the flour mixture.
  • In a separate bowl whisk together the eggs, oil, vanilla and milk. 
  • Fold in carrots, apples, raisins and walnuts..
  • Add egg mixture all at once to the flour mixture, stirring JUST to combine.
  • Spoon mixture into cupcake liners about 3/4 full.
  • Sprinkle with coconut streusel.
  • Bake 22-25 minutes or until golden and plump.
  • Cool 10-15 minutes before frosting.

1/4 cup flour
1/4 cup brown sugar
1/4 cup COLD butter, diced
1/2 cup shredded coconut

  • Combine flour and brown sugar.
  • Add butter using a pastry blender until coarse crumbs.
  • Add coconut and blend well.

8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended, smooth and desired consistency.

*or any combination of your choosing
NOTE: # On a personal note I like to soak golden raisins in Malibu rum before making this recipe.  Be sure to drain them well before adding to the batter.