Photo: Jennifer Davick; Styling: Amy Burke
Yield
Makes about 15 muffins

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.

Ratings & Reviews

Really tasty

hazenhome
July 08, 2016
As others have said, these are not overly sweet and the fruit really shines through.  I used a fine shred on the carrot and I'm glad I did.  I also used 3 whole eggs.  Next time I will add a little bit of clove or allspice to the mix.

Great!

kycookingmom
February 08, 2016
I made this recipe as a coffee cake and is was WONDERFUL! I will definitely make it again as muffins!

dwatson's Review

dwatson
October 19, 2013
Really good and hearty. Pumpkin pie spice is a must. Don't over cook.

kycookingmom's Review

daneanp
May 13, 2011
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.