Carrot Cake Muffins
Photo: Jennifer Davick; Styling: Amy Burke
How to Make It
Step 1
Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.
Step 2
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.
Step 3
Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.
Great!
I made this recipe as a coffee cake and is was WONDERFUL! I will definitely make it again as muffins!
dwatson's Review
Really good and hearty. Pumpkin pie spice is a must. Don't over cook.
kycookingmom's Review
These turned out great. The muffins were very moist and not too sweet. I usually like more spice in carrot cake so I may add a little pumpkin pie spice or nutmeg next time but they are also very yummy the way the recipe reads. I like to fix muffins/cupcakes with fruit/vegetables to help add extra produce when you wouldn't otherwise expect it. The crushed pineapple is a really nice touch.
Really tasty