This recipe is a great treat for a snack, dessert, or even breakfast! They come out really moist and stay fresh for at least 5 days. I made a huge batch, so i froze some (I wasn't able to eat 24 muffins in 5 days!) They taste just as good reheated from the freezer.
Ingredients
1 can of canned pumpkin (15 oz)
3/4 cup of water
1 box of moist carrot cake mix
24 cupcake tins
PAM spray
Directions
Preheat the oven to 350. In a mixing bowl, combine all of the ingredients. Mix well for about 2 minutes. Place the cupcake tins into a muffin baking dish. Spray the insides of them lightly with PAM or any other baking spray. Once they are all sprayed, fill each cupcake liner about half way with the mix. Once the oven is preheated, place inside. Cook for about 20-25 minutes. Serve! :)
Nutrition Facts - (For 1 muffin - this recipe makes 24 servings)
Calories - 74
Carbs - 16
Fat - 1
Protein - 1
Sodium - 131
Fiber - 1
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