Thursday, August 20, 2009

Aaaaamazing Carrot Pumpkin Yum Yum Yummy Muffins

Can you tell that I really like these babies? Be careful, they may cause excessive groaning with enjoyment! :-D


1 box carrot cake mix

1-15 oz. can of PURE pumpkin (not pumpkin pie mix)

2 egg whites

about 1/4 to 1/2 cup water

1. Mix together all the ingredients until well blended.

2. Pour into 12 muffin tins.

3. Bake at 375°F for about 20 to 30 minutes. Testing with a toothpick kind of works, but the pumpkin makes the muffins very moist, so it may appear to be uncooked. I like to press on the top of the muffin, and if it feels hard, it's cooked. I'm so scientific, right?!

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