Carrot Cake Pumpkin Muffins

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Carrot Cake Pumpkin Muffins

4.6 of 5 (46)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.7 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Carrot Cake Pumpkin Muffins calories by ingredient
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Introduction

Just two ingredients and ready in 20 minutes! Just two ingredients and ready in 20 minutes!
Number of Servings: 14

Ingredients

    1 box Betty Crocker Super Moist Carrot Cake Mix
    1 15 oz. can pumpkin

Tips

Top with chopped nuts and brown sugar, if desired.


Directions

Mix pumpkin into dry cake mix.
Scoop into muffin tins.
Bake at 400 degrees for 18-20 minutes.

177SHARES
TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    I've made these before and really like them! Can be made into a cake also. Gonna make these for breakfast tomorrow :) - 9/9/11

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  • 3 of 3 people found this review helpful
    I want to try making it but I'm confused with people saying they changed the amount of water/eggs etc. Is it not just dry cake mix and pumpkin?? Thats the impression I got... - 9/14/08

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  • 1 of 1 people found this review helpful
    I used a large can of Pumpkin added only 1/2 cup homemade apple sauce (unsweetened) and used Duncan Hines Classic Carrot (with carrots and raisins)... makes 18 muffins calorie difference is 152.6, in the oven now, can't wait to try... yum, and thanks for the idea!!! - 11/12/13

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  • 1 of 1 people found this review helpful
    I added about 1/2 a cup of almond milk and 1 tsp cloves, 1 tsp nutmeg, and 1 tsp allspice. Made it WAY better. - 11/7/13

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  • 1 of 1 people found this review helpful
    A recipe with 2 ingredients? Fabulous! To be honest, I did add 1/2 c apple butter and cinnamon, but that's it. Thanks so much for the recipe. Jackie - 11/26/11

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