Monday, June 13, 2016
I love carrot cake.. in all it's carrot, coconut, pineapply goodness, and I love muffins.. So why not put the two together and make these delicious things...
I use cupcake liners to make things easier, but you can grease and flour your muffin tins as well. You can also add chopped pecans or nuts to this recipe. I am also thinking I should make a cream cheese glaze to drizzle over these next time I make them... YUM . I made 12 large muffins, you can make smaller ones, I fulled the muffin tins heaping to the top. These do not really puff up and spread like most muffins do. I smooth out the tops with the back of a spoon before baking.
I used a lot of coconut. If you don't like them really coconutty, use less. I also used pineapple tidbits, but you can use crushed, chunked you get the idea.
How every you make these....make them today... Enjoy
Carrot cake muffins
1 box carrot cake mix, dry
1/2 cup pineapple ( I used tidbits)with it's juice
1/2 cups shredded coconut
2 T water
1 15 oz can pumpkin
Preheat oven to 350. Put cupcake liners in cupcake/muffin tins. Mix all ingredients in a large bowl. Scoop into prepared muffin tins (see above). I baked for 38 minutes or until a toothpick inserted in the center comes out clean (they will look underdone slightly but they are cooked). Enoy