Description
These Easy Carrot Cake Muffins feature the warm spices and natural sweetness of carrot cake combined with crushed pineapple for extra moisture and pecans for crunch, all made incredibly simple with a box of cake mix. Perfect for busy weeknights, weekend breakfasts, or lunch boxes, these muffins deliver homemade flavor in under an hour with minimal effort.
Ingredients
- 1 box carrot cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 can (8 ounce) crushed pineapple, juice drained and reserved
- 1/2 cup chopped pecans
- Optional toppings, cream cheese frosting, shredded coconut, extra pecans
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners or grease it lightly.
- Combine wet ingredients: In a large bowl, whisk together the 3 eggs and 1/2 cup vegetable oil until well blended, about 1 minute.
- Add cake mix and pineapple: Pour in the box of carrot cake mix and the drained crushed pineapple, stirring until just combined, about 2 minutes, do not overmix.
- Fold in pecans: Gently fold in the 1/2 cup chopped pecans with a spatula until evenly distributed throughout the batter.
- Fill the cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated 350-degree oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes