Five-Star Carrot Cupcakes

Preheat oven to 350 degrees. Line muffin pans with paper baking cups.

In a medium bowl stir together flour, cinnamon, baking powder, allspice and salt; set aside. In a large bowl whisk together eggs and sugar until well blended. Whisk in oil. Stir in carrots, coconut, pineapple and walnuts. Add flour mixture to carrot mixture, stirring just until combined. Spoon batter into muffin cups, filling 3/4 full.

Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from pan; cool completely on cooling rack.