Easy Carrot Cake Muffins

September 24, 2020 By Lilly

A super easy breakfast, snack or dessert idea made with just a few ingredients.

These quick and easy muffins are incredibly moist and delicious! They are perfect for breakfast, sweet snacks or even dessert with a little cream cheese or frosting. They are made with just a handful of cheap ingredients including a box of Betty Crocker carrot cake mix, crushed pineapple, eggs, oil and chopped pecans.

Carrot cake has always been one of my favorite desserts, and these carrot muffins really hit the spot. The base recipe is very simple with basic pantry staples, but you could also add to the recipe with raisins, finely shredded carrot, coconut and more.

Try them with a little cream cheese spread over top! Yum. 🙂

Easy Carrot Cake Mix Muffins Recipe

• 1 box carrot cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 (8 ounce) can crushed pineapple
• 1/2 cup chopped pecans

How To Make Carrot Cake Muffins

• Start off by draining the pineapple juice and reserving the pineapple AND juice for later.
• In a large bowl, mix together the eggs, drained pineapple, vegetable oil and 1 tablespoon of the reserved pineapple juice. Add the dry cake mix and pecans; blend until smooth.
• The batter should be fairly thick, but if too stiff, add a little bit more of the pineapple juice.
• Bake in a 350 degree oven for 18-25 minutes or until a toothpick comes out clean.

Print

Easy Carrot Cake Muffins (Made With Cake Mix)

These quick and easy muffins are made with just a few ingredients including a box of Betty Crocker carrot cake mix and crushed pineapple. They are incredibly moist and delicious! Perfect for breakfast, on-the-go snacks or even dessert with cream cheese or frosting.

Course: Snack

Keyword: breakfast, cake mix, carrot cake, easy, few ingredients, muffins, quick, snacks

Servings: 12 muffins

Ingredients

• 1 box carrot cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 (8 ounce) can of crushed pinapple (juice drained and reserved)
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350 degrees and line or grease a muffin pan with cooking spray.

2. In a large bowl, mix together the eggs, vegetable oil, crushed pineapple and 1 tbsp of the reserved pineapple juice.

3. Stir in the dry cake mix until well combined. The batter should be pretty thick, but if it's too stiff you can add a little bit more of the pineapple juice.

4. Fold in the pecans and then equally scoop the batter into your prepared muffin pan.

5. Bake for 18-25 minutes or until a toothpick comes out clean.

6. Enjoy alone or with a little bit of cream cheese. Yum!

Recipe Notes

You can also fold in any other traditional carrot cake mix-ins such as raisins, shredded coconut or shredded carrots. 

Don’t forget to pin and save this recipe for later!