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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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Baking
Cuisine: American
Servings: 18
Author: Ali

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.