These three-ingredient carrot cake muffins are a year-round family favorite. These are perfect when the kids have friends over or for a quick breakfast, snack, or dessert! Yes, this is that easy recipe showing you how to make carrot cake muffins using carrot cake mix and crushed pineapple.
If you wish, you can add some crunch with chopped pecans.
The carrot cake mix makes the muffins taste like delicious carrot cake with warm spices! These muffins are a little lighter than traditional carrot cake since we leave out the oil and don't add the cream cheese icing (then they'd be cupcakes). If you are looking for other muffin options, try these two ingredient pumpkin muffins or I compiled this easy cake mix recipes post for you with all my favorite cake mix recipes in one spot.
Table of contents
Why I love these flavorful muffins
This recipe is super easy! Readers have told me this is one of the first recipes they bake with their kids. These muffins are super quick! With only three inexpensive ingredients, they're an excellent and affordable treat.
These are flavorful muffins! The carrot cake mix and crushed pineapple create a delicious and moist muffin.
Three ingredients, one bowl, minimal cleanup. This simple baking recipe without the stress is perfect for busy mornings or spontaneous cravings. The whole recipe, including baking time, takes less than 30 minutes. I've also included ideas for optional ingredients.
Ingredients
- 1 box carrot cake mix
- 1 (8 oz) can Crushed Pineapple. If you have apple chunks or rings, cut them into small pieces to use then crush them with a potato masher..
- 2 Eggs
- Water to help stir everything together. This is a thick batter and the water helps everything get incorporated easily.
- ½ cup Chopped Pecans (optional). Chopped walnuts work too!
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper muffin liners.
Step 1: In a large bowl, combine the carrot cake mix, crushed pineapple, and eggs. Stir until just combined. Gently fold in the chopped pecans, if using.
Step 2: Scoop batter into lined or greased muffin tins. Using a scoop helps the muffins be a uniform size and keeps the muffin tin cleaner.
Step 3: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Muffin-Making Tip
Use a muffin scoop to portion the batter into the muffin wells. This creates perfectly proportioned muffins and less mess!
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If choosing to freeze, I wrap them individually in plastic wrap and then put them in a large freezer bag. That way, it's an easy grab-and-go treat.
FAQs
If you do that, you risk adding too much moisture to the muffins. I would recommend you drain the pineapple very well if doing that.
If that is what you would like to do, just follow the recipe on the back of the box.
Other Delicious Easy Muffins
Carrot Cake Muffins (using cake mix)
Ingredients
- 1 box carrot cake boxed mix
- 2 large eggs
- 1 8 oz pineapple crushed pineapple - small can
- ½ cup water
- ½ cup pecans or walnuts (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper muffin liners.
- In a large bowl, combine the carrot cake mix, crushed pineapple, water and eggs. Stir until just combined. Water helps the batter be less thick. Gently fold in the chopped pecans, if using.
- Scoop batter into lined or greased muffin tins. Using a scoop helps the muffins be a uniform size and keeps the muffin tin cleaner.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
I hope you enjoy this easy recipe for carrot cake muffins! They are a delicious and convenient treat that everyone will love.
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