Too Easy Pumpkin Carrot Cake Muffins

READY IN: 23mins
Recipe by CallMeBubbles

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!

Top Review by Ceezie

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.

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.

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