Easy Pumpkin Muffins with Cream Cheese Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
- 1 18-oz box Betty Crocker Super Moist Carrot Cake Mix- 1 15-oz can Libby's Canned Pure Pumpkin- 1/4 cup water- 1 4-oz snack cup of Mott's Unsweetened Natural Applesauce (about 1/4 cup)- 1/2 container (16-oz container) Betty Crocker Rich & Creamy Cream Cheese Frosting(These are the exact brands I used to determine the nutritional info)
- Preheat oven to 375 degrees and spray 18 muffin tins with Pam cooking spray. (Pam was considered in nutritional information.) You can also use cupcake liners, but they don't last long when you use 18 at a time.
- Mix first 4 ingredients in a medium bowl until mixed and only slightly lumpy. Distribute evenly into 18 pre-sprayed muffin cups. Bake at 375 degrees for 15 minutes or until a toothpick inserted into the largest muffin comes out clean.
- Allow muffins to cool and cover with cream cheese. Reserve the other half of the cream cheese in the refrigerator for later.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user SASWOPE.
- Mix first 4 ingredients in a medium bowl until mixed and only slightly lumpy. Distribute evenly into 18 pre-sprayed muffin cups. Bake at 375 degrees for 15 minutes or until a toothpick inserted into the largest muffin comes out clean.
- Allow muffins to cool and cover with cream cheese. Reserve the other half of the cream cheese in the refrigerator for later.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user SASWOPE.
Nutritional Info Amount Per Serving
- Calories: 177.1
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 182.1 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 2.0 g
- Protein: 1.4 g
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