Thanksgiving

INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins is for Snack.

INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins takes 5 minutes to prepare.

INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins takes 20 minutes to cook.

INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins makes 18 servings.

The ingredients for INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins are:

1 box Betty crocker Carrot cake mix
1/3 cup grated carrots ( no need to drain)
1 cup water
70 g walnuts ( chopped)
1/4 cup raisins

398 ml /14 fl oz can pureed Pumpkin ( not pie filling)

Here is how you make INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins:

Preheat oven to 400 FIn a large bowl combine Cake mix, with carrots, raisins and nuts.In another bowl combine Puree'd pumpkin ( not pie filling) with water and add to dry ingredients. Divide batter evenly between muffin tins or sprayed muffin paper cups .bake in oven till toothpick comes out clean ( time will vary depending on size of muffins ) about 15 - 20 minMakes 18 muffins ( 1 1/2 doz)Note add more water if you find the batter too thick.Number of Servings: 18Recipe submitted by SparkPeople user MELTEAGUE.

The nutritional information for INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 152.4

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 183.0 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 1.0 g
• Protein: 1.5 g