For the Muffins:
For the Frosting:
Preheat the Oven:
Prepare the Dry Ingredients:
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.Prepare the Wet Ingredients:
3. In another bowl, beat the eggs, oil, and vanilla extract until smooth.Combine Wet and Dry Ingredients:
4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.Add the Mix-Ins:
5. Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut until evenly distributed.Fill the Muffin Cups:
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.Bake the Muffins:
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.Prepare the Frosting:
9. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.Frost the Muffins:
10. Once the muffins are completely cooled, frost them with the cream cheese frosting.Garnish:
11. Garnish each muffin with a pineapple chunk on top of the frosting.Serving:
12. Serve and enjoy!
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