Copper Top Muffins (Carrot and Pumpkin)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 15 oz. can of pumpkin (yields about 2 cups)1 WHOLE BOX Carrot Cake Mix (I use Betty Crocker Super Moist)1 cup water
Preheat oven to 350 degrees. Line muffin pan cups with cupcake liners.
Mix all ingredients (a blender or specialized food processor, such as the Ninja, are really helpful here). HINT: Mix the pumpkin and the water together before adding the cake mix, and add the cake mix a little bit at a time. It makes for more thorough blending and a more workable batter.
Spoon batter into paper-lined muffin tin, about 2 tbs. per cup. For smaller muffins with less of a "top", use less batter per cup.
Bake at 350 degrees for 25 minutes.
Enjoy!
Serving Size: makes 12 muffins with large tops
Number of Servings: 12
Recipe submitted by SparkPeople user MOXIECOWGIRL.
Mix all ingredients (a blender or specialized food processor, such as the Ninja, are really helpful here). HINT: Mix the pumpkin and the water together before adding the cake mix, and add the cake mix a little bit at a time. It makes for more thorough blending and a more workable batter.
Spoon batter into paper-lined muffin tin, about 2 tbs. per cup. For smaller muffins with less of a "top", use less batter per cup.
Bake at 350 degrees for 25 minutes.
Enjoy!
Serving Size: makes 12 muffins with large tops
Number of Servings: 12
Recipe submitted by SparkPeople user MOXIECOWGIRL.
Nutritional Info Amount Per Serving
- Calories: 173.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 272.4 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
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