Too Easy Pumpkin Carrot Cake Muffins
- Ready In:
- 23mins
- Ingredients:
- 3
- Serves:
-
24
ingredients
- 1 (18 1/4 ounce) box carrot cake mix
- 15 ounces pumpkin puree (not pie filling)
- 3 eggs
directions
- Heat oven to 350 degrees.
- Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
- Pour into 24 paper lined muffin cups. Bake 18 minutes.
- ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
- ***Can substitute spice cake mix for the carrot cake mix.
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RECIPE SUBMITTED BY
<p>For those not familiar with Little Britain, this picture is a character called Bubbles. It is NOT actually me. Heaven forbid! <br /><br />I am in insulin dependant diabetic for 18 years now and love to collect healthy recipes. I also, occasionally love to show off and fix a decadent dessert or appetizer. <br /><br />I am a mommy (of one) and a wifey (also, of one).Life is great!!</p>