Recipe: Loaded Carrot Cake Muffins

Loaded carrot cake muffins make use of the Betty Crocker carrot cake mix that’s on sale for a dollar at No Frills right now. These tasty muffins (well, they’re far more like cake, really) are loaded up with nuts, fruit and chocolate making them a delicious and hearty fall treat. Let’s get cooking!

Ingredients

• box of carrot cake mix
• 3 eggs
• 2/3 cup of oil
• 1 cup of milk
• 1 tablespoon of vanilla
• 1/3 cup of pepitas
• 1/2 cup of chocolate chips
• 1/3 cup of sunflower seeds
• 1/2 cup of dried cranberries

First, gather all of your ingredients and set the oven to 350 degrees on bake.

Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.

When making muffins or cupcakes, liners make all the difference. I’m in love with these Paper Chef ones – they landed in my stocking for the first time a couple of years ago (thanks to Bryce’s mom!) and I’ve been hooked ever since.

Load up the tins – fill to the brim.

Bake for 22-27 minutes, or until a toothpick comes out clean.

Done – time to eat.

These carrot cake muffins make a great little snack and pack in some loaded goodness. Happy Wednesday – thanks for stopping by and have a great week.

Recipe

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Loaded Carrot Cake Muffins

Author: Ali

Servings: 18

Loaded carrot cake muffins make use of the Betty Crocker carrot cake mix that’s on sale for a dollar at No Frills right now. These tasty muffins (well, they’re far more like cake, really) are loaded up with nuts, fruit and chocolate making them a delicious and hearty fall treat. Let’s get cooking!

Prep Time5 minutes minutes

Cook Time25 minutes minutes

Total Time30 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• box of carrot cake mix
• 3 eggs
• 2/3 cup of oil
• 1 cup of milk
• 1 tablespoon of vanilla
• 1/3 cup of pepitas
• 1/2 cup of chocolate chips
• 1/3 cup of sunflower seeds
• 1/2 cup of dried cranberries

Instructions

• First, gather all of your ingredients and set the oven to 350 degrees on bake.
• Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.
• When making muffins or cupcakes, liners make all the difference. I'm in love with these Paper Chef ones - they landed in my stocking for the first time a couple of years ago (thanks to Bryce's mom!) and I've been hooked ever since. Load up the tins - fill to the brim.
• Bake for 22-27 minutes, or until a toothpick comes out clean.
• Done - time to eat.