Too Easy Pumpkin Carrot Cake Muffins

"This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!"
 
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Ready In:
23mins
Ingredients:
3
Serves:
24
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ingredients

  • 1 (18 1/4 ounce) box carrot cake mix
  • 15 ounces pumpkin puree (not pie filling)
  • 3 eggs
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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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Reviews

  1. These are nice and super moist cupcakes. They taste pretty good but would be great with a cream cheese frosting. I frosted them with mm fondant but it just isn't enough.
     
  2. Absolutely delicious and healthy too! I had originally been given this recipe at a weight watchers meeting and subsequently lost it. I was so happy to find it again here. Try it .... you'll like it !!!
     
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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>
 
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