Pumpkin Carrot Swirl Bars
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 72.1
- Total Fat: 2.0 g
- Cholesterol: 13.6 mg
- Sodium: 76.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
View full nutritional breakdown of Pumpkin Carrot Swirl Bars calories by ingredient
Introduction
MIni muffins make keeping to a serving a lot easier. MIni muffins make keeping to a serving a lot easier.Number of Servings: 48
Ingredients
-
2 cups flour
2 1/4 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/3 cup butter, softened
1 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 (15oz) can pumpkin
1 cup finely shredded carrot
1 recipe cream cheese topping
Directions
Preheat oven to 350. Grease a 15x10 jelly roll pan (or mini muffin pans, can use liners)
Combine flour, pumpkin pie spice, baking powder and soda in a small bowl. Beat butter and both sugars until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add the flour mixture, mix well. Spread (or drop by Tablespoonfuls) in to prepared pan. Prepare cream cheese topping: mix together: softened cream cheese, 1/4 C sugar and 1 T milk. Drop by teaspoonfuls over bar pan and swirl (or use cake decorator to squeeze a dab into each muffin).
Bake bars for 25 to 30 minutes or until toothpick comes out clean. Cool on rack. Cut into 4 dozen bars.
Bake mini muffins about 15 minutes, allow to cool for a few minutes before removing from pan. Yields about 48 mini's.
Bake mini muffins
Number of Servings: 48
Recipe submitted by SparkPeople user HONEYDEVIL.
Combine flour, pumpkin pie spice, baking powder and soda in a small bowl. Beat butter and both sugars until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add the flour mixture, mix well. Spread (or drop by Tablespoonfuls) in to prepared pan. Prepare cream cheese topping: mix together: softened cream cheese, 1/4 C sugar and 1 T milk. Drop by teaspoonfuls over bar pan and swirl (or use cake decorator to squeeze a dab into each muffin).
Bake bars for 25 to 30 minutes or until toothpick comes out clean. Cool on rack. Cut into 4 dozen bars.
Bake mini muffins about 15 minutes, allow to cool for a few minutes before removing from pan. Yields about 48 mini's.
Bake mini muffins
Number of Servings: 48
Recipe submitted by SparkPeople user HONEYDEVIL.