Copper Top Muffins (Carrot and Pumpkin)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 173.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 272.4 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
View full nutritional breakdown of Copper Top Muffins (Carrot and Pumpkin) calories by ingredient
Introduction
This is a modification of the canned pumpkin and spice cake muffins that are so popular for taming a sweet tooth without damaging your waistline. My 15-year-old son can't get enough of these, so we're making batches every couple of days at my house!Hint: My family likes to embrace the only time in our lives when "muffin top" actually describes something desirable, so we fill our muffin pan up pretty high for a nice, puffy top. If you don't care about that so much, you could probably get as many as 18, or even 24, muffins out of the same ingredients, but you would need to edit your nutritional info accordingly. This is a modification of the canned pumpkin and spice cake muffins that are so popular for taming a sweet tooth without damaging your waistline. My 15-year-old son can't get enough of these, so we're making batches every couple of days at my house!
Hint: My family likes to embrace the only time in our lives when "muffin top" actually describes something desirable, so we fill our muffin pan up pretty high for a nice, puffy top. If you don't care about that so much, you could probably get as many as 18, or even 24, muffins out of the same ingredients, but you would need to edit your nutritional info accordingly.
Number of Servings: 12
Ingredients
-
1 15 oz. can of pumpkin (yields about 2 cups)
1 WHOLE BOX Carrot Cake Mix (I use Betty Crocker Super Moist)
1 cup water
Directions
Preheat oven to 350 degrees. Line muffin pan cups with cupcake liners.
Mix all ingredients (a blender or specialized food processor, such as the Ninja, are really helpful here). HINT: Mix the pumpkin and the water together before adding the cake mix, and add the cake mix a little bit at a time. It makes for more thorough blending and a more workable batter.
Spoon batter into paper-lined muffin tin, about 2 tbs. per cup. For smaller muffins with less of a "top", use less batter per cup.
Bake at 350 degrees for 25 minutes.
Enjoy!
Serving Size: makes 12 muffins with large tops
Number of Servings: 12
Recipe submitted by SparkPeople user MOXIECOWGIRL.
Mix all ingredients (a blender or specialized food processor, such as the Ninja, are really helpful here). HINT: Mix the pumpkin and the water together before adding the cake mix, and add the cake mix a little bit at a time. It makes for more thorough blending and a more workable batter.
Spoon batter into paper-lined muffin tin, about 2 tbs. per cup. For smaller muffins with less of a "top", use less batter per cup.
Bake at 350 degrees for 25 minutes.
Enjoy!
Serving Size: makes 12 muffins with large tops
Number of Servings: 12
Recipe submitted by SparkPeople user MOXIECOWGIRL.