Moist Carrot Cake Muffins with Pineapple

Carrot Pineapple Muffins in a muffin pan.

Moist Carrot Cake Muffins with Pineapple

Moist Carrot Pineapple Muffins are everything you love about carrot cake—packed into a handheld treat that’s irresistibly easy to make. They're tender and full of flavor with each bite thanks to sweet grated carrots, juicy crushed pineapple, chunky pecans, rich brown sugar and a cozy hint of cinnamon. Share warm, or top with a swirl of lemon cream cheese frosting to transform them into delightful pineapple carrot cake cupcakes. This recipe is vegetarian and dairy free.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword Carrot Pineapple Muffins

Prep Time 30

Cook Time 20

Resting Time (optional) 10

Total Time 1

Servings Muffins

Calories 284kcal

Author Traci York

Ingredients

1 cup (100 grams) Pecans
1 1/4 cup + 1 tablespoon (180 grams) Unbleached All Purpose Flour
1/2 teaspoon Fine Sea Salt
1 teaspoon Baking Powder non aluminum
3/4 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/3 cup (65 grams) Dark Brown Sugar packed or sub light brown sugar
1/3 cup (75 grams) Organic Cane Sugar
2 Eggs large, room temperature
3/4 cup (150 grams) Coconut Oil melted, warm to the touch (I use unrefined), or other neutral veg oil
2 teaspoons Vanilla Extract
3/4 cup (190 grams) Crushed Pineapple drained, pressed through a fine mesh strainer, a little under one 14 ounce can
1 1/4 cups (160 grams) Finely Grated Carrots packed, about 3 medium carrots (224 grams / 8 ounces with tops trimmed)

Instructions

Get Ready:

Preheat the oven to 400 Fahrenheit (205 Celsius) and set oven rack in the center. Line a standard muffin pan with 12 tulip style muffin cups or DIY. Tip: if you have two muffin pans, use both, leaving every other cup empty. This helps all the muffins rise to their full potential and helps create a nice dome.

Toast the Pecans

Place the pecans in a pan and set them on the center rack in your just turned on pre-heating oven. They'll toast for 10-12 minutes while the oven is heating (keep an eye on the pecans since they're especially sensitive to heat and because ovens vary in how fast they pre-heat). The pecans are done when lightly toasted and fragrant. Transfer toasted pecans to a board and finely chop once cooled. Set aside.

Make the Muffin Batter

In a medium bowl, whisk the flour, salt, baking soda, baking powder and cinnamon. Set aside.
In a large mixing bowl, beat eggs, brown sugar, cane sugar, melted (and warm) coconut oil, and vanilla. Whisk until emulsified. Whisk in the pineapple.
Pour the dry ingredients into the wet ingredients all at once, fold just until no white flour patches remain. Fold in the carrots and pecans. Stir gently just until the ingredients are evenly distributed. The batter will be thick. Optionally rest the batter for 10 minutes before scooping (this aids in a taller rise).
Scoop an overfilled large cookie scoop (#20) or about 1/4 cup each with batter and transfer to the muffin liners. Distribute leftover batter evenly among cups.

Bake!

Place the muffins in the oven and reduce the oven temperature to 375 Fahrenheit (190 Celsius). Bake for 18-23 minutes. Once a toothpick comes out clean with a few crumbs attached, the muffins are ready.
Remove the muffins from the pan, transferring them to a cooling rack. Cool for at least 30 minutes before enjoying. Once completely cool, cover for up to four days at room temperature.
To Freeze: Place individual muffins on a parchment lined sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.
To Rewarm: rewarm muffins in a 350F oven for 8-10 minutes.

Notes

For a Tasty Cupcake: slather or pipe Lemon Cream Cheese Frosting over the top.

Recipe is adapted from my Single Layer Carrot Cake with Pineapple.

Nutrition