Carrot Cake Muffins with Cream Cheese Frosting

Method

1. 1
   Preheat oven to 375°F. Line a 12 cup muffin pan.
2. 2
   In a large bowl, whisk sugars, avocado oil and melted butter. Then add eggs, vanilla, buttermilk and applesauce until smooth.
3. 3
   To the wet ingredients, add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined.
4. 4
   Fold in the grated carrots and drained pineapple. Fill muffin liners 3/4 full.
5. 5
   In a separate bowl, add the softened cream cheese, powdered sugar and vanilla. Mix with a hand mixer until smooth.
6. 6
   Add the cream cheese frosting to a piping bag and fill the center to the top.
7. 7
   Bake the muffins at 375°F for 5 minutes, then lower the temperature to 350°F and bake for 18 more minutes. Cool completely before adding more frosting or refrigerate for at least 20 minutes before decorating.
8. 8
   For the topping: Chop the pecans, add to a pan and sauté for 1 minute, add the 2 tbsp maple syrup, combine well and set aside to cool down.
9. 9
   Decorate the top of the muffins with more cream cheese frosting, add the caramelized pecans and enjoy.