| | | | | |

Pineapple Carrot Cake Muffins

One of my favorite variations on the classic carrot muffin is adding pineapple for a tropical twist. The sweet and tangy pineapple adds a burst of flavor that pairs perfectly with the warm spices in the muffins.

These pineapple carrot cake muffins are perfect for breakfast in bed, on the go or as a sweet treat with your afternoon tea. They also freeze well, so you can make a batch and keep them on hand for whenever a craving strikes.  You can serve these muffins plain, dusted with powdered sugar or top with a streusel crumble & diced pineapple.  

Muffins are like casual cupcakes – just as delicious but without all the frosting frills. But who says you can’t dress up your muffins and turn them into cupcakes? Take these carrot cake muffins, for example. With a simple addition of creamy, tangy cream cheese frosting, these humble treats transform into indulgent carrot cake cupcakes. The combination of sweet carrot cake flavors with rich cream cheese frosting takes these treats to a whole new level of decadence. It’s the perfect way to satisfy your sweet tooth and add a touch of sophistication to your dessert spread. So next time you’re craving something sweet, why not elevate your carrot cake muffins into irresistible carrot cake cupcakes? Trust me, you won’t be disappointed!

I hope you give these pineapple carrot cake muffins or cupcakes a try and let me your favorite way to enjoy these!

Pineapple Carrot Cake Muffins


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tsp ground cinnamon
  • 1/2 cup vegetable oil or coconut oil
  • 1/4 cup crushed pineapple
  • 3 large eggs
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded or grated carrots
  • 1/4 cup walnuts optional
  • 1/4 cup raisins optional
  • 1/4 cup coconut, shredded optional


  • Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  • In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, and vanilla extract until well combined. Slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
  • Stir in the shredded or grated carrots, walnuts, and raisins (if using).
  • Fill the cupcake liners 3/4 full with batter.
  • Bake in preheated oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool slightly before serving. Enjoy your Pineapple Carrot Cake Muffins!
Print Friendly, PDF & Email

Similar Posts


  1. Just made these today and they were so yummy! I made them with 1 cup all purpose flour and 1/2 cup ground flax seed, and I added a few more raisins because my kids love raisins. They were moist and flavorful. Great recipe that I’ll keep on hand!

  2. Just baked these today and they were a hit! I used fresh pineapple which I crushed and added mixed nuts on top of the muffins before baking them. The muffins were moist and yummy! Thank you for such an easy and flavorful recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating