Orange Pineapple Carrot Cake Muffins

Directions

1. In a large mixing bowl combine flour, cinnamon, cardamom, baking soda, baking powder, and sugar. Whisk.
2. In a smaller mixing bowl combine the wet ingredients: pineapple, pineapple orange juice, eggs, shredded carrots, vanilla, and oil. Whisk well.
3. Add the wet ingredient mixture to the dry ingredients and stir until just combined.
4. Line a muffin pan with 12 liners and spray with cooking oil.
5. With ice cream or cookie scoop, add 1 scoop of the muffin mixture to each.
6. Bake at 350 for 20 minutes.
7. Allow these to cool completely.
8. Meanwhile, mix the cream cheese frosting. In a medium bowl beat the cream cheese with a hand mixer until light and fluffy, about 1 minute.
9. Carefully add ½ of the powdered sugar and incorporate slowly. Add the remaining sugar and pineapple orange juice.
10. Mix for 1 minute with the hand mixer until fully combined.
11. Once the muffins are cooled, top with frosting, orange zest, dried pineapple, and a chocolate egg.