Carrot cake muffins

2 cups flour

1 1/2 tsp baking soda

2 tsp pumpkin spice (https://amzn.to/3XiTnx7)

1/2 tsp nutmeg (https://amzn.to/3Vn1VjN)

1/2 tsp cloves (https://amzn.to/4b2HQVN)

1/2 tsp allspice (https://amzn.to/3yZya14)

1 1/2 tsp salt

2 cups finely grated carrots

3/4 cup packed brown sugar

3 eggs

3/4 cup vegetable oil

1 cup canned crushed pineapple (including juices) (https://amzn.to/4b0xl5n)

1 cup cream cheese chips

1 cup chocolate chips (https://amzn.to/4c1Bkjr)

In large bowl (https://amzn.to/4eyxJv4) mix together flour, baking soda, pumpkin spice, nutmeg, cloves, allspice, and salt. Add the grated carrots and set aside. In a separate bowl blend the brown sugar and the eggs. Add vegetable oil and crushed pineapple.

Mix wet ingredients into dry ingredients just until blended. Fold in the chocolate and cream cheese chips.

Spoon into a greased muffin tin (https://amzn.to/3zcXMHGand) bake at 350 for 20-25 minutes until toothpick comes out clean.

These get put into sandwich bags at my house and into the freezer. One gets taken out for lunch every day and is perfectly thawed and moist by lunchtime!!!