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    You are in: Home / Recipes / Too Easy Pumpkin Carrot Cake Muffins Recipe
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    Too Easy Pumpkin Carrot Cake Muffins

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    5 mins

    18 mins

    CallMeBubbles, Dahling's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 29, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2008

      55

      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 !!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Too Easy Pumpkin Carrot Cake Muffins

    Serving Size: 1 (45 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 103.3
     
    Calories from Fat 24
    23%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 26.4 mg
    8%
    Sodium 131.1 mg
    5%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    1%
    Protein 2.0 g
    4%

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