Hawaiian Pineapple Carrot Muffins

Hawaiian Pineapple Carrot MuffinsIngredients

For the Muffins:

• 1 1/2 cups all-purpose flour1 cup granulated sugar (adjust to taste)1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 large eggs1/2 cup vegetable oil1 teaspoon vanilla extract1 cup finely grated carrots1/2 cup crushed pineapple, drained1/2 cup chopped walnuts (optional)1/2 cup shredded coconut (optional)

For the Frosting:

• 8 oz cream cheese, softened1/2 cup powdered sugar1 teaspoon vanilla extractPineapple chunks for garnish
Directions

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

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!

Nutritional Information (per muffin):

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