Pineapple Carrot Cake Muffins

Pineapple pulp makes these pineapple carrot cake muffins deliciously moist and is a great way to use up the juicing leftovers.

Ever wonder what to do with the pulp in the juicer?

Yeah, me too.

Almost 5 years ago, we honeymooned in Tahiti where we had fresh pineapple juice about 2 times a day for 12 days straight. To call it juice from the Gods would be an understatement. That stuff was incredible. Needless to say, we bought a juicer pretty soon after getting home for the sole purpose of juicing pineapple. It doesn’t compare but it sure beats some store bought Dole.

Until this past week, I’ve always thrown the pulp out and cringed each time. I hate throwing food out. Even pulp. It just bothers me to the core. I’m the kind of person that cuts mold off cheese, doesn’t pay attention to expiration dates and will eat leftovers weeks after they’ve been in the fridge. Throwing away pulp irks me.

Pineapple Carrot Cake Muffins

Sometime last week, Ulysses decided to juice the pineapple we had in the house. I was sitting on the couch as he was cleaning the juicer when he said “we should do something with this pulp.” Now, don’t think he had any brilliant ideas of what to actually do with the pulp, that was just his indirect way of saying “you should do something with the pulp.”

Challenge accepted.

Pinapple carrot muffins

These muffins taste like a healthy version of a pineapple upside down cake + a carrot cake. Besides the pineapple keeping them super moist, it acts as a natural sweetener as well. There’s no sugar in these, just an 1/8 cup of maple syrup.

Whole wheat, pineapple, shredded carrots, raisins….they’re practically a health food!

Carrot Cake Pineapple Muffins

Although, I promise they don’t taste like one.

Pineapple muffins

Carrot cake muffins

I can now sleep again at night knowing no pulp has gone wasted.

Carrot cake pineapple muffins

Pineapple Carrot Cake Muffins

Pineapple Carrot Cake Muffins

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Pineapple pulp makes these pineapple carrot cake muffins deliciously moist and is a great way to use up the juicing leftovers.


  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose unbleached flour
  • 1 cup pineapple pulp
  • 1/2 cup shredded carrots
  • 1/4 cup whole raisins, chopped
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup, (*see note)
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons canola oil
  • rolled oats for topping, optional


  1. Preheat oven to 350 degrees.
  2. Grease muffin pan.
  3. In a large bowl combine flours, baking powder, baking soda, salt and chopped raisins.
  4. In small bowl combine the remaining ingredients.
  5. Add wet ingredients to dry and mix to combine.
  6. Scoop evenly into muffin pan.
  7. Top with oats if using.
  8. Bake for approximately 20 minutes.
  9. Let cool in pan for 5 minutes before transferring to cooling rack.


*These are not incredibly sweet muffins, if you want them sweeter you could add 1/4 cup maple syrup.


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  1. Anna @ Newlywed, Newly Veg

    My husband would LOVE these…there were some carrot muffins at a coffee shop we went to in grad school forever ago that he was obsessed with. I’ll have to make these for him!

  2. Tessa @ Amazing Asset

    This is such a great use of the pulp! I like how healthy they are too… I like to sub in applesauce to recipes as well

  3. kari @ running ricig

    So, the muffins look awesome, but I worry for your intestinal tract what with eating multiple week leftovers…

  4. Greg

    These look great. So glad I saw this post. This happened to us yesterday with watermelon. Happens a lot with lemon and orange too. I like your thinking. I hate throwing things away. Still not sure how I could use the watermelon up.

    1. Running to the Kitchen Post author

      watermelon is a tough one! Isn’t that fruit like 90% water anyway? I’d just eat the pulp, how pulpy could it be? haha

  5. Calee

    funny story. i’ve been looking all over for a carrot pulp muffin that wasn’t super sugary, wasn’t made out of weird ingredients, and didn’t have olive oil in it (seriously, who does that?!). Anyway, I found yours. In my bag of frozen carrot pulp from juicing last month is none other than pineapple. :)

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  7. faye

    I came across this recipe when searching for a way to use up my pineapple pulp as like you I hate waste, just made them and must say they are delicious! Thanks for the recipe, looking forward to checking out the rest of your site

  8. Pingback: A Guide to Juicing - Running to the Kitchen

  9. Chelsea

    I made these today. Cooking time and yield were about right; I needed a little longer in the oven for the very bottoms to get cooked through. I added the whole 1/4 C of maple syrup and still didn’t over-sweeten them by ANY means. I think they’d taste good with a little apple butter or regular butter for a touch of moisture and sweetness at serving. Maybe more pineapple pulp, too.

  10. Tim Clark

    Hi. Sounds yummy! Another idea is using blender for making pineapple jiuce inctead of juicer. So the pulp will remain in the juice. Completely delivious. You can add bananas, avocados es well. In Bali pineapples are always juiced in blender and dranj woth the pulp. I recommend.

  11. Anne

    I don’t know what went wrong, but I followed the recipe exactly and they didn’t cook through for me. I cooked them for 40 minutes, and they’re brown and crispy now on the outside but mush on the inside—as though all flour mixture formed a casing for the pulp. I suppose they’re edible—the one egg in there must be cooked after 40 minutes, but they’re not enjoyable.


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