Carrot Pumpkin Muffins

Carrot Pumpkin Muffins
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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


    White Flour
    Wheat Flour
    Pumpkin Pie Spice
    Baking Powder
    Baking Soda
    Brown Sugar
    Pumpkin Pie Filling
    Shredded Carrot
    Protein Powder

    Cream Cheese
    Lemon Juice


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:

Serving Size: Makes 24 Muffins

Number of Servings: 24

Recipe submitted by SparkPeople user MINT*LINT.