Hawaiian Pineapple Carrot Muffins (Print Version)

# Ingredients:

→ Muffin Batter

01 - 1 cup finely grated carrots
02 - 1/2 cup crushed pineapple, drained
03 - 1 1/2 cups all-purpose flour
04 - 2 large eggs
05 - 1/2 cup vegetable oil
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1 cup granulated sugar
11 - 1/2 cup chopped walnuts
12 - 1/2 cup shredded coconut

→ Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - 1 teaspoon vanilla extract
15 - 1/2 cup powdered sugar

→ Garnish

16 - Pineapple chunks

# Instructions:

01 - Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
02 - In a large mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Whisk thoroughly.
03 - In another bowl, beat the eggs until fluffy, then mix in the vegetable oil and vanilla extract until fully combined.
04 - Pour the wet mixture into the dry ingredients, stirring gently until just mixed. Avoid over-mixing.
05 - Fold in the grated carrots, crushed pineapple, and if desired, chopped walnuts and shredded coconut.
06 - Evenly divide the batter among the muffin cups, filling each about two-thirds full.
07 - Bake for 20-25 minutes, checking for doneness with a toothpick. It should come out clean when inserted into the center.
08 - Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
09 - In a bowl, beat the softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract until fluffy.
10 - Pipe or spread the cream cheese frosting onto each cooled muffin and garnish with a small chunk of pineapple.

# Notes:

01 - Ensure muffins are completely cooled before applying frosting to prevent melting.

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