Too Easy Pumpkin Carrot Cake Muffins |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 24 |
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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! Ingredients:
1 (18 1/4 ounce) box carrot cake mix |
15 ounces pumpkin puree (not pie filling) |
3 eggs |
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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