Carrot Cake Pumpkin Muffins
All you need is:
- 15 oz can of pumpkin
- 1 box of carrot cake mix
- 1 egg
Preheat oven to 375F
You do not prepare as directed on the box. All that you do is add the can of pumpkin, egg and the dry cake mix to a mixing bowl and stir until you reach a desired consistency.
Divide among cupcake liners and bake in the oven for aprx 25 minutes for full size muffins. If you’re using a mini I’d start with aprx 15 minutes and check with a toothpick.
I topped these muffins with 5-6 sugar free Lily’s white chocolate chips before going into the oven. Lily’s white chocolate chips are 2 points per 26 and using 5-6 per muffin added zero points to the muffin. I usually just add sugar free cool whip to the top of my pumpkin muffins but I had some white chocolate chips on hand and figured I would give it a try.
These turned out AMAZING. 10/10 recommend.
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