Carrot Cake Mix Muffins Recipes

CARROT CAKE MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

CARROT CAKE MIX MUFFINS

Steps:

• Preheat oven to 350°.
• In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
• Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
• Bake for 25 - 30 minutes, test with a toothpick for doneness.
• Cool on wire rack.

MOIST CARROT CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix flour, baking powder, cinnamon and salt in a large bowl.
• Mix cereal and milk in another bowl, let stand for 3 minutes.
• Mix in carrots, sugar, egg and oil.
• Add to flour mixture until moist (Batter will be lumpy).
• Stir in raisins.
• Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
• Bake for 25 minutes or until golden brown.
• Serve warm.
• STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.

TOO EASY PUMPKIN CARROT CAKE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
• Pour into 24 paper lined muffin cups. Bake 18 minutes.
• ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
• ***Can substitute spice cake mix for the carrot cake mix.