Too Easy Pumpkin Carrot Cake Muffins

Total Time
Prep 5 mins
Cook 18 mins

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 Nutrition

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


  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.


Most Helpful

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.

Ceezie October 29, 2009

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 !!!

Gazza October 19, 2008

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