Carrot Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
White FlourWheat FlourPumpkin Pie SpiceBaking PowderBaking SodaSugarBrown SugarButterEggsPumpkin Pie FillingShredded CarrotProtein PowderCream CheeseSugarLemon Juice
Pre-heat oven to 350. Grease muffin tins with shortening and dust with flour. Sprinkling flour through a sieve prevents flour clumps at the bottom of the muffins.
Prepare Filling -
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping -
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Variation of ANDREWMOM's Carrot Pumpkin Bars: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=157762
Serving Size: Makes 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MINT*LINT.
Prepare Filling -
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping -
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Variation of ANDREWMOM's Carrot Pumpkin Bars: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=157762
Serving Size: Makes 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MINT*LINT.
Nutritional Info Amount Per Serving
- Calories: 155.0
- Total Fat: 4.8 g
- Cholesterol: 34.8 mg
- Sodium: 153.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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