Pumpkin Carrot Cake Muffins
Serves: Make 12 muffins.
  • 1 box carrot cake mix
  • 1-1/4 cup water
  • 3 eggs
  • ¼ cup canola oil
  • 1 cup pumpkin puree
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • pinch allspice
  • ½ cup raisins (if your cake mix already has raisins, just add ¼ cup more)
  • ½ cup chopped walnuts
  • ½ cup sweetened shredded coconut + ¼ cup for topping
  1. Heat oven to 350ºF. Place paper baking cups in a 12-cup muffin tin.
  2. Make cake mix as directed on box using water, eggs and oil. Stir until smooth. Stir in pumpkin, cinnamon, nutmeg and allspice. Fold in raisins, walnuts and ½ cup coconut.
  3. Divide batter evenly among 12 muffin cups filling right to top. Sprinkle ¼ cup coconut evenly on top of each cup. Bake for 25 to 30 minutes or until toothpick inserted in centre comes out clean. Cool.
Recipe by Eat In Eat Out at https://eatineatout.ca/pumpkin-carrot-cake-muffins/