baking · cooking · Dessert

Carrot and Pineapple Muffins and Donuts

Carrot and Pineapple Muffins (and Baked Donuts)


  • 3 large eggs
  • ¾ cup light brown sugar, packed
  • ½ cup neutral vegetable oil
  • 8-ounce can pineapple in pineapple juice
  • 2 cups carrots, shredded or chopped
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon


Preheat oven to 350°, line 18 muffin tins with premium liners. If using donut pans, spray liberally.

Whisk flour, baking soda, and cinnamon in large bowl.

Add eggs, brown sugar, and oil to a blender, process until smooth.

Add in pineapple with juice, carrots, and vanilla. Blend till mixed.

Pour wet over dry, stir till mixed.

Fill muffin tins ¾ full. If using donut pans, about half full.

Bake for about 25 minutes, until tops spring back. Let cool a bit, transfer to a cooling rack.

Makes about 12 muffins plus 8 baked donuts (or 18 muffins).

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