Pumpkin- Carrot Muffins

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Nutritional Info

Servings Per Recipe: 21
Amount Per Serving
Calories: 135.4

Total Fat: 4.2 g
Cholesterol: 8.9 mg
Sodium: 167.5 mg
Total Carbs: 23.2 g
Dietary Fiber: 1.4 g
Protein: 2.2 g

View full nutritional breakdown of Pumpkin- Carrot Muffins calories by ingredient

Introduction

Great for a snack ! Great for a snack !

Minutes to Prepare: 30

Minutes to Cook: 15

Number of Servings: 21

Ingredients

12 serving Duncan Hines Signature Spice Cake Mix-(entire box=12 servings)

1- 15 oz can Libby Canned Pumpkin

1 large Egg, fresh, whole,

2 large Egg white, fresh

2/3 cup Carrots grated

1/2 cup Old Fashioned Oats (Quaker Oats)

1/2 cup Chopped Walnuts

1/2 tsp Cinnamon, ground

1/2 cup water

Directions

Combine cake mix, pumpkin, eggs & egg whites , cinnamon and water in a large bowl. Beat at low speed for one minute and then beat on medium speed for 2 minutes. Add oats, carrots and nuts and beat until blended. I use the paper standard baking cups and put them in muffin tins and fill with batter and bake @ 350 degrees for 15 to 16 minutes. The muffins pull out of the paper better if you make sure the muffins are cool. Refrigerate the muffins to keep fresh.

Serving Size: makes -21- muffins

Number of Servings: 21

Recipe submitted by SparkPeople user ZIGGYGAL.