Too Easy Pumpkin Carrot Cake Muffins - cooking recipe

Ingredients

1 (18 1/4 ounce) box carrot cake mix
15 ounces pumpkin puree (not pie filling)
3 eggs

Preparation

Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.