3/4 cup finely shredded carrots (about 1 large carrot)
4 tsp. water, divided
1 cup powdered sugar
Decorations: pretzel twists, and orange and green gumdrops
Heat oven to 350°F.
Combine first 5 ingredients in medium bowl. Add milk, egg and honey; stir until just blended. Stir in carrots.
Bake 15 to 17 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Stir 1 Tbsp. (3 tsp.) water into powdered sugar in small bowl until blended; drizzle over muffins. (If thinner consistency is desired, stir remaining 1 tsp. water into glaze before drizzling over muffins.)