These Hawaiian Pineapple Carrot Muffins are a sunshine-filled twist on classic carrot cake — soft, moist, and bursting with sweet crushed pineapple and warm spices. Finished with a swirl of creamy frosting and chunks of pineapple on top, they’re a tropical-inspired treat perfect for brunches, snacks, or anytime you crave something comforting with a bright island flair.
Why You’ll Love This Recipe
These muffins deliver the perfect blend of sweetness and spice, with finely grated carrots and juicy pineapple in every bite. They’re easy to make, naturally moist thanks to the fruit, and versatile — enjoy them plain, frost them like cupcakes, or dress them up with toasted coconut or chopped nuts. Whether served for brunch or packed in a lunchbox, they offer a comforting yet vibrant twist on a familiar classic.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup crushed pineapple, well-drained
Optional mix-ins:
- ½ cup chopped walnuts
- ¼ cup shredded coconut
Optional frosting & toppings:
- Cream cheese frosting or vanilla glaze
- Pineapple chunks, toasted coconut, or chopped walnuts for garnish
directions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk the eggs, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and fold gently just until no flour streaks remain. Avoid overmixing.
- Fold in the grated carrots, well-drained crushed pineapple, and any optional mix-ins like walnuts or coconut. Stir just to combine.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full for nicely domed tops.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- If frosting, pipe or spread cream cheese frosting or a light glaze once muffins are cool. Top with diced pineapple, toasted coconut, or a sprinkle of chopped walnuts for a festive finish.
Servings and timing
This recipe makes approximately 12 standard muffins.
Prep time: 15 minutes
Bake time: 20–25 minutes
Cooling time: 30 minutes
Total time: About 1 hour
Variations
- Tropical touch: Add a bit of lime zest to the batter or frosting for a citrusy edge.
- Mini muffins: Use a mini muffin tin and reduce the baking time to 12–15 minutes.
- Healthier option: Replace half the oil with unsweetened applesauce or Greek yogurt for a lighter texture.
- Spice it up: Increase cinnamon or add a pinch of ground ginger or cloves for deeper spice.
- Frosting-free: Skip the frosting and enjoy them as lightly sweet breakfast muffins or snacks.
storage/reheating
Store unfrosted muffins at room temperature in an airtight container for up to 3 days.
Frosted muffins should be stored in the refrigerator and consumed within 3 days.
To freeze, wrap unfrosted muffins individually in plastic wrap, place in a freezer bag, and store for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure it’s finely crushed and well-drained to avoid adding too much moisture to the batter.
Do I need to peel the carrots?
Yes, for the best texture and flavor, peel the carrots before grating them finely.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free baking flour blend to substitute the all-purpose flour.
Is the frosting necessary?
Not at all — these muffins are flavorful and moist enough to enjoy plain. Frosting simply adds a dessert-like touch.
Can I add raisins or other dried fruit?
Absolutely. Raisins or chopped dried pineapple or apricots make great additions — just don’t overload the batter.
Should I toast the walnuts or coconut first?
Toasting either will enhance their flavor, but it’s optional. Add them raw or toasted based on preference.
Can I make this as a loaf or cake?
Yes, the batter can be baked in a loaf pan (adjust baking time to 40–50 minutes) or an 8-inch cake pan.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly (down to ¾ cup) without significantly affecting the texture, though it may alter sweetness.
How do I keep the muffins moist?
The pineapple and carrots provide natural moisture. Be sure not to overbake, and store them properly after cooling.
What’s the best frosting to use?
Classic cream cheese frosting pairs beautifully, but a simple vanilla glaze also works well for a lighter finish.
Conclusion
Hawaiian Pineapple Carrot Muffins are the perfect combination of warm spice, tropical fruit, and soft texture — all in a handheld treat. Whether enjoyed plain, lightly glazed, or topped with creamy frosting and festive garnishes, these muffins offer a sunny, flavorful bite that brings comfort and brightness to any table. They’re easy to make, easy to love, and sure to become a favorite.
PrintHawaiian Pineapple Carrot Muffins
Tropical-inspired carrot muffins made with crushed pineapple, warm spices, and a tender crumb — optionally topped with cream cheese frosting and pineapple chunks for a bright and comforting brunch treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup crushed pineapple, well-drained
- Optional: ½ cup chopped walnuts
- Optional: ¼ cup shredded coconut
- Optional frosting: cream cheese frosting or vanilla glaze
- Optional topping: extra pineapple chunks, toasted coconut, or chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease each cup well.
- In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk eggs, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain — do not overmix.
- Gently fold in grated carrots, well-drained crushed pineapple, and any optional mix-ins such as walnuts or shredded coconut.
- Scoop the batter into prepared muffin cups, filling each about 2⁄3 full to encourage domed tops.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- If frosting, spread or pipe cream cheese frosting over each cooled muffin and top with pineapple chunks and a sprinkle of coconut or chopped nuts if desired.
- Store frosted muffins in an airtight container in the refrigerator for up to 3 days; unfrosted muffins can be stored at room temperature or frozen for longer shelf life.
Notes
- Drain pineapple thoroughly to avoid soggy batter.
- Use freshly grated carrots for the best texture and moisture.
- Customize with chopped walnuts or shredded coconut for added texture.
- Let muffins cool completely before frosting to prevent melting.
- Freeze unfrosted muffins for up to 2 months; thaw at room temp before serving.
Nutrition
- Serving Size: 1 muffin (unfrosted)
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg