Photo of Glazed Carrot Cake Muffins by WW

Glazed Carrot Cake Muffins

Points® value
Total Time
1 hr 18 min
15 min
18 min
Use finely grated carrots for a moister, tastiermuffin. Add more or less orange zest to taste.


All-purpose flour

1 cup(s), (250 ml)

Whole wheat flour

¾ cup(s), (175 ml)

Baking powder

2 tsp(s), (10 ml)

Table salt

½ tsp(s), (2 ml)

Ground cinnamon

½ tsp(s), (2 ml)

Ground nutmeg

¼ tsp(s), (1 ml)


1 large

Canned unsweetened light coconut milk

1 cup(s), (250 ml)

Dark brown sugar

cup(s), (75 ml), firmly packed

Canola oil

3 tbsp(s), (45 ml)

Vanilla extract

1½ tsp(s), (7 ml)


1½ cup(s), (375 ml), finely grated

Neufchâtel cheese

1½ oz, (43 g), softened

Powdered sugar (confectioner's)

2 tbsp(s), (30 ml)

Canned unsweetened light coconut milk

1½ tsp(s), (7 ml)

Orange zest

¼ tbsp(s), (1 ml), grated


  1. Preheat oven to 425°F (220°C). Line 12 standard muffin cups with paper liners.
  2. In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.
  3. In a medium bowl, whisk together egg, 1 cup (250 ml) coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.
  4. Stir carrot mixture into flour mixture just until blended.
  5. Divide batter among prepared muffinpan cups (a rounded 1/4 cup (60 ml) in each). Bake until a toothpick inserted in centre of each muffin comes out clean, about18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.
  6. Meanwhile, to make glaze, whisk together cream cheese, powdered sugar, 1 1/2 tsp (7 ml) coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.
  7. Serving size: 1 muffin