Too Easy Pumpkin Carrot Cake Muffins Recipe

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Too Easy Pumpkin Carrot Cake Muffins
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Ingredients
3
Count
Nutrition
14
Calories
Total time
18
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350 degrees.
  2. Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
  3. Pour into 24 paper lined muffin cups. Bake 18 minutes.
  4. ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
  5. ***Can substitute spice cake mix for the carrot cake mix.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13.83 Kcal (58 kJ)
Calories from fat 6.01 Kcal
% Daily Value*
Total Fat 0.67g 1%
Cholesterol 20.46mg 7%
Sodium 14.51mg 1%
Potassium 9.59mg 0%
Total Carbs 1.17g 0%
Protein 0.77g 2%
Vitamin C 0.2mg 0%
Iron 0.1mg 1%
Calcium 6mg 1%
Amount Per 100 g
Calories 56.68 Kcal (237 kJ)
Calories from fat 24.64 Kcal
% Daily Value*
Total Fat 2.74g 1%
Cholesterol 83.85mg 7%
Sodium 59.46mg 1%
Potassium 39.29mg 0%
Total Carbs 4.78g 0%
Protein 3.17g 2%
Vitamin C 0.8mg 0%
Iron 0.5mg 1%
Calcium 24.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free

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