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A closeup of muffins in yellow muffin liners in a square white bowl.

Pineapple Carrot Muffins

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: Approximately 20-22 muffins 1x


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup vegetable oil
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts


  1. Preheat your oven to 350 degrees F.
  2. Place muffin liners in muffin tins.
  3. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. Set aside.
  4. Using another medium bowl, beat the eggs, then add the shredded carrots, oil, pineapple and walnuts.
  5. Pour egg mixture into flour mixture and stir just until combined.
  6. Spoon batter into muffin liners, about 3/4 full (batter will be thick).
  7. Bake for 20-25 minutes, or until golden brown and toothpick inserted in center is removed clean.


Adapted from Taste of Home

  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: pineapple carrot muffins