Muffins

Easy Pumpkin Carrot Muffins with Cream Cheese Frosting

November 03, 2013

These easy muffins are perfect for breakfast and packed lunches (or any time)! My kids devour them, and never even guess what they are made of!

1 box carrot cake (15 oz)
1 can of pumpkin (15 oz)
8 ounces cream cheese
1 tbsp. butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons milk

Preheat oven to 350. Mix the cake mix and can of pumpkin. (DO NOT add the other ingredients to make the cake - just the can and the box!) Stir, stir, stir! Stir til it's all mixed up, and you have arms...
See the full directions on my site

Nutritions

Calories
484

Sodium
76mg
3% DV

Fat
43g
66% DV

Protein
2g
4% DV

Carbs
14g
5% DV

Fiber
0.9g
3% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 15g 79%

Polysaturated Fat 4g 27%

Monosaturated Fat 23g 145%

Cholesterol 29mg 9%

Sodium 76mg 3%

Potassium 113mg 3%

Protein 2g 4%

% DAILY VALUE^*

Total Carbohydrate

Fiber 0.9g 3%

Sugar 12g 25%

Vitamin A 1962IU 39%

Vitamin B6 0.52mg 26%

Vitamin C 2mg 4%

Calcium 33mg 3%

Iron 0.65mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.