Name: Pumpkin Carrot Muffins with Vanilla Frosting
Yield: 24
Ingredients: For the Muffins; ½ cup unsalted butter, room temperature; ½ cup sugar; ½ cup golden yellow sugar; 2 large eggs at room temperature; 1 cup pure pumpkin puree; ½ cup sour cream; 1 teaspoon pure vanilla extract; 2 cups plain flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 cup finely grated carrot; For the Frosting; ¼ cup 2% Milk; 1 tablespoon 2% Milk; ½ cup unsalted butter, room temperature; icing sugar, sifted (3-4 cups); 1 teaspoon vanilla bean paste; 1 teaspoon pure vanilla extract