Carrot Pineapple Muffins

My carrot pineapple muffins are moist and full of flavor.  Spiced with cinnamon, cloves and nutmeg and topped with cinnamon sugar they are decadent and delicious.  The sugar topping adds a little extra crunch.  Muffins are great for breakfast because you can grab them and go!  This recipe is easy to make and doesn’t require a mixer.  Mix the dry and wet ingredients together and fill your muffin tins and they are ready to bake.  I love these with a cup of coffee in the morning but a big glass of milk would also be great with them!  These muffins can be eaten for breakfast, snacks or would be a delicious dessert as well.  Enjoy!!

What ingredients do I need to make Carrot Pineapple Muffins?

• 1 1/3 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (dark or light)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg (or fresh grated is really good if you have it!)
• 1 cup grated carrot
• 1/2 cup drained, crushed pineapple
• 1/2 cup avocado or canola oil (any neutral oil will do)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Sugar Topping:

• 3 tbsp all purpose flour
• 4 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 tbsp cold butter

Equipment you will need:

• Large mixing bowls
• Wooden spoon and spatula
• Muffin tins

How to make Carrot Pineapple Muffins:

• Preheat your oven to 350 degrees.  Line two muffin tins with paper liners.
• In a large bowl whisk the flour, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together.
• In a large mixing bowl mix the grated carrot, crushed pineapple, oil, eggs, and vanilla extract together.
• Add the dry ingredients to the wet ingredients and mix just until combined.

• Place batter in prepared muffin liners in pans.
• In a small bowl, mix the topping ingredients together.  Use small chunks of the cold butter and cut it into the dry ingredients with a fork or pastry blender.
• Sprinkle the topping mix evenly over the muffins.

• Bake muffins for 20 minutes or until a toothpick comes out clean in the center.
• Let muffins cool for 5 minutes and then remove them from the muffin tins.
• Makes 12 muffins.
• Muffins are best warm of course, but you can keep them in a covered container or ziplock bag for 5 days.  They also freeze well up to 3 months in a freezer safe container.

Other yummy recipes to try:

Raspberry Chocolate Chip Muffins

Fluffy Cinnamon Rolls

Zucchini Bread With Pineapple

Blueberry Streusel Sweet Bread

Low Fat Banana Bread

Carrot Pineapple Muffins

LeAnn

My carrot pineapple muffins are moist and full of flavor. Spiced with cinnamon, cloves and nutmeg and topped with cinnamon sugar they are decadent and delicious.  Yummy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Bread, Breakfast, Brunch

Cuisine American

Servings 12

Calories 188 kcal

Ingredients

  

• 1 1/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (light or dark)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg (or used fresh grated if you have it)
• 1 cup grated carrot
• 1/2 cup drained, crushed pineapple
• 1/2 cup avocado or canola oil (any neutral oil will do)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Sugar Topping:

• 3 tbsp all purpose flour
• 4 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 tbsp cold butter, cut in small pieces

Instructions

 

• Preheat your oven to 350 degrees.  Line two muffin tins with paper liners.
• In a large bowl whisk the flour, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together.
• In a large mixing bowl mix the grated carrot, crushed pineapple, oil, eggs, and vanilla extract together.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• Place batter in prepared muffin liners in pans.
• In a small bowl, mix the topping ingredients together.  Use small chunks of the cold butter and cut it into the dry ingredients with a fork or pastry blender.
• Sprinkle the topping mix evenly over the muffins.
• Bake muffins for 20 minutes or until a toothpick comes out clean in the center.
• Let muffins cool for 5 minutes and then remove them from the muffin tins.
• Makes 12 muffins.
• Muffins are best warm of course, but you can keep them in a covered container or ziplock bag for 5 days.  They also freeze well up to 3 months in a freezer safe container.

Keyword Carrot Spice Muffins