Pineapple and Carrot Surprise Muffins

Enjoy these delicious homemade muffins made with carrot and pineapple - a wonderful treat.

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  • prep time 25 min
  • total time 60 min
  • ingredients 13
  • servings 12
 

Ingredients

2
cups all-purpose flour
3/4
cup packed brown sugar
1
teaspoon pumpkin pie spice
1/2
cup butter or margarine, melted
1
teaspoon baking powder
1
teaspoon baking soda
1/2
teaspoon salt
2
eggs, beaten
1
cup shredded carrots (about 1 1/2 medium)
1
can (8 oz) crushed pineapple in juice, undrained
1
package (3 oz) cream cheese, softened
1/4
cup granulated sugar
1/2
teaspoon vanilla

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LOCATION

Steps

  • 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
  • 2 Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
  • 3 In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
  • 4 Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
  • 5 Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.
  • 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
  • 2 Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
  • 3 In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
  • 4 Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
  • 5 Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
270
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
340mg
340%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
2%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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