zucchini muffins with caramel frosting

Originally these were zucchini cupcakes, but really they are the consistency of muffins, but with frosting. I think they are great by themselves, but the frosting is good too. I changed the frosting a lot. There was way too much butter and not enough powdered sugar. As is it would be a glaze, not a frosting. So the recipe reflects my changes. I got the recipe from my MIL's neighborhood cookbook, submitted by Jennifer G*

3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 tsp. ground cloves
1 1/2 c. shredded zucchini

Caramel frosting
1/2 c. brown sugar
1/2 c. butter or margarine
2 Tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

In mixing bowl, beat eggs, sugar, oil and orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill paper lined muffin cups 2/3 full. Bake at 350 F for 20 to 25 minutes or until muffins are done. Cool for 10 minutes before removing from muffin pan to wire racks.

For frosting combine brown sugar, butter and milk in saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reached desired spreading consistency. Frost muffins.