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.
1(8 ounce)can of crushed pinapple(juice drained and reserved)
1/2cupchopped pecans
Instructions
Preheat oven to 350° F and line or grease a muffin pan with cooking spray.
In a large bowl, mix together the eggs, vegetable oil, crushed pineapple and 1 tbsp of the reserved pineapple juice.
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.
Fold in the pecans and then equally scoop the batter into your prepared muffin pan.
Bake for 18-25 minutes or until a toothpick comes out clean.
Enjoy alone or with a little bit of cream cheese. Yum!
Notes
You can also fold in any other traditional carrot cake mix-ins such as raisins, shredded coconut or shredded carrots.