INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 152.4
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 183.0 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.5 g

View full nutritional breakdown of INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins calories by ingredient
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Introduction

Use Betty crocker cake mix for this quick easy treat,smells like Thanksgiving everyday! Use Betty crocker cake mix for this quick easy treat,smells like Thanksgiving everyday!
Number of Servings: 18

Ingredients

    1 box Betty crocker Carrot cake mix
    1/3 cup grated carrots ( no need to drain)
    1 cup water
    70 g walnuts ( chopped)
    1/4 cup raisins

    398 ml /14 fl oz can pureed Pumpkin ( not pie filling)

Directions

Preheat oven to 400 F
In a large bowl combine Cake mix, with carrots, raisins and nuts.
In another bowl combine Puree'd pumpkin ( not pie filling) with water and add to dry ingredients.
Divide batter evenly between muffin tins or sprayed muffin paper cups .
bake in oven till toothpick comes out clean ( time will vary depending on size of muffins ) about 15 - 20 min
Makes 18 muffins ( 1 1/2 doz)

Note add more water if you find the batter too thick.

Number of Servings: 18

Recipe submitted by SparkPeople user MELTEAGUE.

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