Pumpkin/Carrot Cupcakes W/Maple Praline Frosting

We interrupt this regularly scheduled program to bring you

Pumpkin/Carrot Cupcakes W/Maple Praline Frosting....

Hey, the presidential debates can do it,

why can't I?

And this is important coverage right here. 

 Yes, today was suppose to be 

Pinterest & Spontaneous Treasures Thursday,

but demanding A'lil Country Sugar Friends (Fans) want to know......

And when the friends (Fans) speak, I listen, I oblige, and provide.

Here is the recipe that you all asked for.

You are going to love it.

And just in time for the Holidays.

 When a recipe calls for whole wheat flour I kind of cringe.

I have had many disasters when it comes to whole wheat flour.

But I thought I would give it another try.

My mom gave me this recipe clipped out of a newspaper.

So I have no idea how to cite this, or even give credit.

But I made a lot of changes to this recipe and it's not 

even original anymore. 

This is what I did:

Pumpkin/Carrot Cupcakes W/Maple Praline Frosting

3/4 c. whole-wheat flour

1/2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 TBS canola oil

3/4 c. firmly packed light brown sugar

2 large eggs

1/2 heaping c. pumpkin puree

1/2 tsp. vanilla extract

1 1/2 c. finely shredded carrots

1/4 c. chopped walnuts

1/4 c. chopped raisinettes (chocolate covered raisins)

(I placed the walnuts and raisinettes in the mini chopper together)

Preheat oven to 350 degrees F.

Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, the baking soda, salt and spices.

In a large bowl, whisk together oil, brown sugar and eggs until well combined.

Whisk in the pumpkin, vanilla and carrots.

Add the dry ingredients and mix until just combined. Stir in the raisinettes and walnuts.

Divide the batter among the muffin cups (I used my large cookie scoop).

Bake until wooden pick tests clean, about 20 minutes.

Maple Praline Frosting

(This is what I did, and hopefully I can make sense with my directions)

1 stick butter, soft

3 c. powdered sugar

3 TBS Sugar-free maple praline syrup (A Meijer Gold product, found with the pancake syrups)

Almond Breeze Almond Milk for thinning (maybe about 1-2 TBS)

Place the butter in the stand mixer bowl with whip attachment. Add the powdered sugar and turn on low. When the butter and sugar looks bally, add the maple praline syrup 1 TBS at a time. When all that comes together, turn the speed up a notch and slowly add the Almond Breeze to spreading consistency.

This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
Foodie Friends Friday
The Better Baker ~ Weekend Potluck