Carrot Cake Mix Muffins

Recipe by ghostlyvision
READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) betty crocker carrot cake mix
  • 3
    large eggs (or according to cake mix directions)
  • 12
    cup vegetable oil (or according to cake mix directions)
  • 1
    (8 ounce) can crushed pineapple, juice drained and reserved
  • 1
    tablespoon reserved pineapple juice
  • 12
    cup chopped pecans
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DIRECTIONS

  • Preheat oven to 350°.
  • In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
  • Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
  • Bake for 25 - 30 minutes, test with a toothpick for doneness.
  • Cool on wire rack.
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