Fall carrot cake pumpkin muffins

Name: Fall carrot cake pumpkin muffins Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 1.75 cup Libby Canned Pumpkin--15 oz can (by MATER88); 10 serving Betty Crocker Carrot cake mix ( dry ) per 1/12 of cake ( 12 sevings per box)

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 3

Ingredients

1.75 cup Libby Canned Pumpkin--15 oz can (by MATER88) 10 serving Betty Crocker Carrot cake mix ( dry ) per 1/12 of cake ( 12 sevings per box)

Directions

cook at 350 for 20 mins.

Serving Size: Makes 16 muffins

Number of Servings: 3.5

Recipe submitted by SparkPeople user SRANDALL3.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 525.7
Total Fat: 7.6 g
Cholesterol: 0.0 mg
Sodium: 776.4 mg
Total Carbs: 109.0 g
Dietary Fiber: 5.0 g
Protein: 4.9 g

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