Pumpkin/Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 127.8
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 152.8 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Pumpkin/Carrot Muffins calories by ingredient


Introduction

Adapted from recipe by NRIDLEY.
Original recipe called for canned pumpkin puree, which I could not source, so I have substituted with pumpkin soup instead. Adapted from recipe by NRIDLEY.
Original recipe called for canned pumpkin puree, which I could not source, so I have substituted with pumpkin soup instead.
Number of Servings: 24

Ingredients

    One packet Greens Traditional Carrot Cake Mix
    One (300g) can of Country Ladle Butternut Pumpkin Soup

Directions

Make up carrot cake mixture according to instructions on packet. Instead of adding the water, add the pumpkin soup.

Nutrition information includes icing, which I do not use but have no way to eliminate the nutrition information for it!

Makes 24 small muffins (use patty cake tin rather than a full muffin tin).

Number of Servings: 24

Recipe submitted by SparkPeople user TWISTED_SISTA86.