Pumpkin Muffins Recipe

Ingredients:

1 – 15-ounce can pumpkin (100% pure pumpkin)

1 – 15.25-ounce box carrot cake mix (you can substitute white, chocolate, spice or yellow cake mix for different tastes; also works with one box of reduced-fat brownie mix)

Directions:

1. Preheat oven to 350°.
2. Spray mini muffin tin with cooking spray or line with mini-sized cupcake papers.
3. Combine cake mix and pumpkin in large mixing bowl. Stir until completely combined.
4. Using small spoon, fill muffin tin.
5. Bake at 350° for 10 – 12 minutes or until toothpick inserted comes out clean.
6. Cool in pan for about 5 minutes then empty onto wire rack to continue cooling.
7. Top with small dab of sugar-free whipped topping.
8. Muffins freeze very well for later use.

Servings per recipe: 30

Nutritional information:
(per serving)

Calories – 60
Fat – 0.5g
Cholesterol – 0 mg
Sodium – 10.9 mg
Potassium – 8 mg
Carbohydrates – 13 g
Sugars – 6 g
Protein – 0.78 g

Pumpkin Muffins Recipe