Coconut Carrot Cupcakes with Cream Cheese Frosting

Cupcakes
* 3 large eggs
* 1/2 cup veg oil
* 3/4 cup brown sugar
* 1/3 cup pumpkin
* 2 tsp vanilla
* 1 1/2 tsp pumpkin pie spice
* 2 cups Pamela's Ultimate Baking Mix
* 3/4 cup sweetened coconut
* 1 1/2 cup grated carrots
* 1/2 cup raisins
* 1/2 cup pecans or walnuts, chopped

In a bowl, beat eggs. Add oil and brown sugar and mix till smooth. Mix in pumpkin, vanilla, and pumpkin pie spice. Slowly add in the baking mix. Lastly, stir in coconut, carrots, raisins, and nuts.

Spoon into 12 lined muffin cups and bake in a 350 degree oven for 20-23 mins.
For a cake, pour mix into a springform pan and bake 40-45 mins.
For breakfast, leave the muffins unfrosted. For dessert add cream cheese icing.

Cream Cheese Frosting
* 4 oz soft cream cheese
* 2 Tbsp soft butter ( I use smart balance)
* 2 tsp vanilla
* 3 cups powdered sugar
In a bowl, beat the cream cheese and butter until fluffy. Add the vanilla and then slowly add in powdered sugar until desired sweetness.

*modified from Karina's Kitchen