Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 3 large eggs - 1/2 cup vegetable oil To make spiced carrot cake muffins, we start with the main ingredients. The all-purpose flour gives structure. The sugars add sweetness. Eggs help bind everything together. Oil keeps the muffins moist. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt For flavor, we need spices. Cinnamon gives warmth. Nutmeg adds a nutty taste. Ginger brings a hint of zest. Salt balances all the flavors. These spices make your muffins special. - 2 cups grated carrots - 1/2 cup crushed pineapple, drained - 1/2 cup walnuts or pecans, chopped (optional) - 1/2 cup raisins (optional) Now, let's talk about add-ins. Grated carrots keep muffins moist and sweet. Pineapple adds a tropical twist. Nuts give a nice crunch. Raisins add chewiness. You can mix and match these add-ins to fit your taste! - Preheat your oven to 350°F (175°C). - Line or grease your muffin tin. This helps the muffins release easily. - In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt This mix gives your muffins a warm flavor. - In a large bowl, mix together: - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 3 large eggs Beat until smooth. - Add in: - 1/2 cup vegetable oil - 1 teaspoon vanilla extract Stir until fully mixed. - Gradually combine the dry mix with the wet mix. - Fold in: - 2 cups grated carrots - 1/2 cup crushed pineapple, drained - Optional: 1/2 cup walnuts or pecans, chopped - Optional: 1/2 cup raisins Mix gently so you don't overwork the batter. - Spoon the batter into your prepared muffin tin. Fill each cup about 3/4 full. - Bake in your preheated oven for 18-22 minutes. The muffins are done when a toothpick comes out clean. - Allow the muffins to cool in the tin for about 5 minutes. - Transfer them to a wire rack to cool completely. This helps keep them from getting soggy. To get the best muffins, avoid overmixing the batter. Mixing too much can make them tough. Instead, stop as soon as you see no dry flour. Also, make sure your ingredients are at room temperature. This helps the batter mix smoothly and rise well. Use a toothpick to check for doneness. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. Also, rotate the muffin tin halfway through baking. This ensures even cooking and helps all muffins rise nicely. Dust your muffins with powdered sugar for a pretty touch. It adds a nice sweetness too. Serve them warm with cream cheese frosting. This makes each bite rich and creamy, perfect for a tasty treat. {{image_2}} You can make these muffins gluten-free! Simply substitute the all-purpose flour with a gluten-free blend. This change keeps the muffins light and fluffy without losing flavor. Many gluten-free blends work well in baking. Make sure to check for one that includes xantham gum for better texture. Want a vegan twist? Replace the eggs with flaxseed meal or applesauce. To do this, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit until it thickens. For the oil and milk, choose a plant-based oil like coconut or canola, and opt for almond or oat milk. These swaps keep the muffins moist and tasty. You can add even more flavor with fruits! Try incorporating shredded zucchini or diced apples for extra moisture and sweetness. Dried fruits, like apricots or cranberries, add a nice chew. You can also add crushed pecans or walnuts for a crunchy texture. Mix and match to create your perfect muffin! Keep your spiced carrot cake muffins in an airtight container. They stay fresh for 2-3 days. This way, you can enjoy their moist texture and rich flavors right away. If you want to keep the muffins longer, store them in the fridge. They stay fresh for up to a week. Just place them in a sealed container to avoid drying out. For long-term storage, freeze your muffins. Wrap each muffin individually in plastic wrap. They can last for up to 3 months in the freezer. When you want one, just thaw it at room temperature or warm it in the oven. Enjoy the delightful taste anytime! Yes, you can make these muffins and store them for later. I love making a batch on the weekend. Just let them cool fully. Then, place them in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap. Then place them in a freezer bag for up to three months. A toothpick inserted into the center should come out clean when they are done. This is a simple test I always use. If the toothpick has wet batter on it, they need more time. Check your muffins at about 18 minutes. They may take up to 22 minutes, depending on your oven. You can make these muffins healthier in a few easy ways. First, try using natural sweeteners like honey or maple syrup. You can also reduce the amount of sugar in the recipe. Another option is to add more grated carrots or use whole wheat flour. These changes will keep the muffins tasty while adding more nutrients. You now have all the tools to make delicious muffins. We covered the key ingredients, from flour to spices, and even added optional mix-ins. I shared step-by-step instructions for perfect baking. Don’t forget to try the tips for better texture and taste. Consider variations like gluten-free or vegan options. Remember to store your muffins well to keep them fresh. Enjoy your baking, and share your tasty creations with others!

Spiced Carrot Cake Muffins

Indulge in the deliciousness of spiced carrot cake muffins with this easy recipe! Bursting with flavor from cinnamon, nutmeg, and fresh carrots, these muffins are perfect for breakfast or a sweet snack. Plus, they’re quick to make in just 40 minutes! Discover how simple it is to whip up these delightful treats and impress your family and friends. Click through to explore the recipe and bring some warmth to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 cups grated carrots (about 4 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup raisins (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In another large bowl, mix the granulated sugar, brown sugar, and eggs. Beat until the mixture is smooth.

        Gradually add the vegetable oil and vanilla extract to the egg mixture, stirring until fully incorporated.

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

            Fold in the grated carrots, crushed pineapple, and, if using, the nuts and raisins, until evenly distributed.

              Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.

                Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                  Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm with a dusting of powdered sugar on top or a light spread of cream cheese frosting for added indulgence.