Carrot-Pumpkin mini muffins with chocolate chips and coconut flakes

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 56.2
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 69.0 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.8 g

View full nutritional breakdown of Carrot-Pumpkin mini muffins with chocolate chips and coconut flakes calories by ingredient
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Introduction

Using a lovely 24 cup mini muffin tin, you can make 2 batches of these muffins. Using a lovely 24 cup mini muffin tin, you can make 2 batches of these muffins.
Number of Servings: 48

Ingredients

    1/4 c. semi sweet chocolate mini baking chips
    1/4 c. sweetened coconut flakes
    1 box Betty Crocker Moist Carrot cake mix
    1 15 oz can pumpkin puree

Tips

Half a batch of the unbaked muffin mix can be frozen and baked later if desired or you can bake both batches and freeze half after baking if you wish.


Directions

Heat oven to 350 degrees, bake each batch of 24 mini muffins for about 12-15 minutes.

Serving Size: 1 muffin

Number of Servings: 48

Recipe submitted by SparkPeople user WEIGHTOGO32.

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