Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar (adjust to taste)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup finely grated carrots

1/2 cup crushed pineapple, well drained

1/2 cup chopped walnuts (optional)

1/2 cup shredded coconut (optional)

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract (for frosting)

Pineapple chunks for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until evenly combined.

Step 3: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until the mixture is smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender.

Step 5: Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts if you are using them.

Step 6: Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 9: To prepare the frosting, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

Step 10: Frost the cooled muffins and garnish each with a pineapple chunk if desired.

Tips & Variations

For a nut-free version, simply omit the walnuts or substitute with sunflower seeds for crunch.

If you prefer less sweetness, reduce the granulated sugar to 3/4 cup and adjust powdered sugar in the frosting accordingly.

Use fresh pineapple for a more vibrant flavor, but make sure to drain it well to avoid soggy muffins.

To add extra moisture, mix in a tablespoon of orange juice or crushed pineapple juice into the wet ingredients.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze without frosting for up to 2 months. Thaw frozen muffins at room temperature before frosting and serving. Reheat briefly in the microwave for a warm, soft treat.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to help with texture.

How do I prevent the muffins from sticking to the liners?

Using good-quality paper liners usually prevents sticking. If you still experience issues, lightly grease the liners before filling them with batter.