In large bowl, mix together flour, sugar, baking powder and cinnamon.
Add undrained pineapple, eggs, melted butter, raisins and carrots and almonds; stir until just blended.
Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray.
* For 2-1/2 inch muffins: Spoon batter into 2-1/2 inch muffin pans instead of mini-muffin pans. Bake as directed for 20 to 25 minutes. Cool as directed.
Bake at 375°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.