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    Home » Easy Recipes » Desserts & Treats

    Carrot Cake Muffins (using cake mix)

    Published: Oct 24, 2024 · Modified: Oct 24, 2024 by Susan Moncrieff · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    carrot cake muffins in muffin tin.

    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.

    A split carrot cake muffin allowing you to see the pineapple chunks. Behind the muffin is the muffin tin full of carrot muffins.

    Table of contents

    • Why I love these flavorful muffins
    • Ingredients
    • Instructions
    • FAQs
    • Other Delicious Easy Muffins

    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

    Ingredients for carrot cake muffins include Carrot cake boxed mix, eggs, and crushed pieces of pineapple. Text on image states optional pecan and walnuts can be used.
    • 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.

    Carrot muffin batter being scooped into muffin tin.

    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.

    a dozen carrot muffins in a muffin tin.

    Muffin-Making Tip

    Use a muffin scoop to portion the batter into the muffin wells. This creates perfectly proportioned muffins and less mess!

    chocolate banana muffins
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    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

    Can I just mix the cake mix according to the instructions on the back then add the pineapple.

    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.

    How do make this without pineapple?

    If that is what you would like to do, just follow the recipe on the back of the box.

    Other Delicious Easy Muffins

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      2 Ingredient Pumpkin Muffins
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      3 ingredient blueberry yogurt muffins
    • An apple spice muffin with pieces of apple showing. On a white plate with three muffins visible in a muffin tin behind the main muffin.
      Apple Spice Muffins - 3 ingredients
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      Banana chocolate muffins - 3 ingredients.
    A split carrot cake muffin allowing you to see the pineapple chunks. Behind the muffin is the muffin tin full of carrot muffins.
    Print Recipe
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    Carrot Cake Muffins (using cake mix)

    Make these incredibly simple 3-ingredient pumpkin muffins today! Just combine cake mix, pumpkin puree, and chocolate chips for moist, delicious muffins bursting with pumpkin spice flavor. Perfect for busy mornings, after-school snacks, or a fall treat. Simply mix, bake, and enjoy. Takes less than 30 minutes!
    Prep Time5 minutes mins
    Cook Time18 minutes mins
    Total Time23 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 muffins
    Calories: 199Kcal
    Author: Susan Moncrieff

    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

    Make sure you are buying the small can (8 oz) of crushed pineapple
    Muffins can be refrigerated for up to 4 days in a covered container.  I have also frozen these muffins (up to 3 months) by individually wrapping them and then keeping them in a big freezer bag.  That way it's easy to grab one to take along.
     

    Nutrition (I am not a nutritionist. These are estimates only)

    Serving: 1muffin | Calories: 199Kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 326mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg

    I hope you enjoy this easy recipe for carrot cake muffins! They are a delicious and convenient treat that everyone will love.  

    Please pin t your Pinterest account.

    Carrot cake muffins showing a split muffin and then a muffin pan full of baked carrot muffin. Text states moist and easy carrot muffin recipe using cake mix.

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    I'm Susan! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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