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Pumpkin Carrot Cake Muffins

November 9, 2016 By Lori Leave a Comment

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These Pumpkin Carrot Cake Muffins bring two of my favourite muffins together into one!

Hay it’s been six weeks since I made a new muffins recipe… whaaaat? I have to confess upfront, these Pumpkin Carrot Cake Muffins, are “half-homemade”. That’s a word (I just made up) for a fabulous recipe that cuts the preparation time in half by using a shortcut. In this case the shortcut is a cake mix. Now don’t get turned off, these muffins are not to be overlooked. They’re super-moist from added pumpkin, super-nutritious from added walnuts and super-delicious from added coconut and raisins. Now come on, who doesn’t like a little shortcut now and then?

pumpkin-carrot-cake-muffins_5 I can’t believe I’ve never included carrot muffins on the blog – what, am I crazy? As you already know, I am a big muffin for breakfast girl. I’ve shared many of my favourites including my most recent – Pumpkin Spice Squash Muffins, one of my all-time winners – Healthy Morning Glory Muffins, and my very best – Classic Bran Muffins. It’s hard to pick a favourite, they’re all so good, but these babies are right near the top!


pumpkin-carrot-cake-muffins_2 pumpkin-carrot-cake-muffins_1 I try to always use a Betty Crocker mix because I really believe that brand is the best. It was loaded with lots of grated carrot and already had some raisins.

pumpkin-carrot-cake-muffins_3 These Pumpkin Carrot Cake Muffins are the perfect healthy snack, or if you’re like me, breakfast on-the-run. Enjoy.

Pumpkin Carrot Cake Muffins

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Ingredients
  

  • 1 box carrot cake mix
  • 1-1/4 cup water
  • 3 eggs
  • ¼ cup canola oil
  • 1 cup pumpkin puree
  • ½ tsp cinnamon
  • 1/8 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

Instructions
 

  • Heat oven to 350ºF. Place paper baking cups in a 12-cup muffin tin.
  • 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.
  • 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.

 

 

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Filed Under: Baked, Dessert, Muffins Tagged With: breakfast, carrot, coconut, muffins, pumpkin, raisins

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