Carrot Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 155.0
- Total Fat: 4.8 g
- Cholesterol: 34.8 mg
- Sodium: 153.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
View full nutritional breakdown of Carrot Pumpkin Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
White Flour
Wheat Flour
Pumpkin Pie Spice
Baking Powder
Baking Soda
Sugar
Brown Sugar
Butter
Eggs
Pumpkin Pie Filling
Shredded Carrot
Protein Powder
Cream Cheese
Sugar
Lemon Juice
Directions
Pre-heat oven to 350. Grease muffin tins with shortening and dust with flour. Sprinkling flour through a sieve prevents flour clumps at the bottom of the muffins.
Prepare Filling -
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping -
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Variation of ANDREWMOM's Carrot Pumpkin Bars: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=157762
Serving Size: Makes 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MINT*LINT.
Prepare Filling -
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping -
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Variation of ANDREWMOM's Carrot Pumpkin Bars: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=157762
Serving Size: Makes 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MINT*LINT.