Carrot Cake Muffins (using cake mix)

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

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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

Cook Time18

Total Time23

Course: Dessert

Cuisine: American

Servings: 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)