Carrot muffins have always been a family favorite. Here is your chance to impress your guests in less time than you would have ever dreamed.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare the carrot muffin mix according to package instructions. Pour into 12 lined muffin tins.
Sprinkle with chopped walnuts and bake according to package directions until centers spring back when lightly touched.
For a lower fat version, substitute half the oil with unsweetened applesauce, as directed above.
Place all filling ingredients into a bowl and mix using a handheld beater, an immersion blender, or just some plain old elbow grease.
Once muffins have cooled, peel off the muffin papers and turn upside down.
Alternatively, place cream cheese mixture in a bag fitted with a large-star star tip. (If you don’t have a piping tip, use a strong zip-top bag and try your best.) Pipe some cream cheese frosting all over the top of the muffin and sprinkle with walnut pieces or shredded coconut. Voila! Gorgeous and delicious!
Place cream cheese filling into a cone-shaped bag that is fitted with a long piping tip. Insert the piping tip into the bottom of the muffin and give a small squeeze. The filling should fill the center without showing through the top or side at all.
You can easily double the filling recipe if you plan on heavily frosting the muffins.