Pumpkin Carrot Cake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.0
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 259.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 1.5 g
- Protein: 2.3 g
View full nutritional breakdown of Pumpkin Carrot Cake Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 pkg Betty Crocker Super Moist Carrot Cake Mix
1 15oz can Libby's 100% Pure Pumpkin
Directions
Heat oven to 350 degrees F.
Empty entire package of cake mix into a medium size bowl.
Empty entire can of pumpkin into same bowl.
Beat cake mix and pumpkin at a medium speed, scraping blow occasionally until mixed well. Mix will be thick.
Scoop mix into greased muffin tin, filling each cup about 3/4 full.
Bake for approx. 20 - 25 min.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CGREEN9310.
Empty entire package of cake mix into a medium size bowl.
Empty entire can of pumpkin into same bowl.
Beat cake mix and pumpkin at a medium speed, scraping blow occasionally until mixed well. Mix will be thick.
Scoop mix into greased muffin tin, filling each cup about 3/4 full.
Bake for approx. 20 - 25 min.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CGREEN9310.