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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.