Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 3/4 tsp allspice
- 3/4 tsp nutmeg
- 1/4 tsp ground clove
- 3/4 tsp salt
- 1/3 cup canola oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 2 cups grated parsnips
- 1/2 cup coarsely chopped pecans
- 1/3 cup cream cheese at room temperature
- 1/3 cup icing sugar
- 1 1/2 tbsp milk
- 1/2 tsp pure vanilla extract
Servings: muffins
Instructions
- Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
- In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
- Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
- In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.
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