Pumpkin Carrot Cake Muffins
- Number of Servings: 22
Ingredients
2 Martha White Carrot Cake Muffin Mixes1 Can Pumpkin Pie Mix LIBBYS3 TB 100% Egg Whites - Egg BeatersDiet Sprite
Preheat oven to 450.
Strain both muffin mixes in strainer and dump out raisins. Pour into mixing bowl with 1.5 cans of diet sprite, 2/3 can of pure pumpkin (20 oz), and 3 TB off egg white egg beaters.
Bake for 20 minutes.
Makes 22 muffins.
Number of Servings: 22
Recipe submitted by SparkPeople user BAYHUNTER6.
Strain both muffin mixes in strainer and dump out raisins. Pour into mixing bowl with 1.5 cans of diet sprite, 2/3 can of pure pumpkin (20 oz), and 3 TB off egg white egg beaters.
Bake for 20 minutes.
Makes 22 muffins.
Number of Servings: 22
Recipe submitted by SparkPeople user BAYHUNTER6.
Nutritional Info Amount Per Serving
- Calories: 119.3
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 185.2 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
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