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Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 8 ounce can crushed pineapple (⅔ cup)
- 1 ½ cups finely shredded carrots
- ⅔ cup chopped walnuts
Instructions
- Preheat oven to 425 degrees. Line 12 count standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a large mixing bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
- Add the dry ingredients to the wet ingredients mixing just until combined. Fold in the carrots and walnuts.
- Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven, reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
