Hawaiian Carrot and Pineapple Muffins

Prepare the Oven and Muffin Tin:

Preheat your oven to 350°F (175°C).

Line a muffin tin with paper liners.

Make the Batter:

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, vegetable oil, and vanilla extract until combined.

Add the wet ingredients to the dry ingredients and mix gently.

Fold in the shredded carrots, crushed pineapple, chopped nuts, and shredded coconut.

Bake the Muffins:

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let them cool completely before adding the frosting.

Prepare the Frosting:

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Frost the cooled muffins using a spatula or piping bag.

Garnish with small pineapple pieces.

Serving and Storage Tips: