Recipes

Recipe: Loaded Carrot Cake Muffins

Loaded Carrot Cake Muffins: 3ten.ca

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.

Loaded Carrot Cake Muffins: 3ten.ca

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

Loaded Carrot Cake Muffins: 3ten.ca

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.

Loaded Carrot Cake Muffins: 3ten.ca

Load up the tins – fill to the brim.

Loaded Carrot Cake Muffins: 3ten.ca

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

Loaded Carrot Cake Muffins: 3ten.ca

Done – time to eat.

Loaded Carrot Cake Muffins: 3ten.ca

Loaded Carrot Cake Muffins: 3ten.ca

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

Recipe: Loaded Carrot Cake Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • box of carrot cake mix
  • 3 eggs
  • ⅔ cup of oil
  • 1 cup of milk
  • 1 tablespoon of vanilla
  • ⅓ cup of pepitas
  • ½ cup of chocolate chips
  • ⅓ cup of sunflower seeds
  • ½ cup of dried cranberries
Instructions
  1. First, gather all of your ingredients and set the oven to 350 degrees on bake.
  2. Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.
  3. 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.
  4. Bake for 22-27 minutes, or until a toothpick comes out clean.
  5. Done - time to eat.

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