Pumpkin Carrot Swirl Bars

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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


MIni muffins make keeping to a serving a lot easier. MIni muffins make keeping to a serving a lot easier.
Number of Servings: 48


    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


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.