Carrot Cake Muffins

These tasted ok but they are really sticky and gummy. I don’t think they are cookbook-worthy (meaning they won’t be in my next cookbook).

Carrot Cake Muffins
1 Box Angel Food Cake Mix
2 teaspoons Cinnamon
1 (1 oz.) Package Jello Sugar Free Instant Butterscotch Pudding Mix
1 Cup Shredded Carrots
1 (15 oz.) Can Crushed Pineapple in juice, undrained
15 oz. Pure Pumpkin
1/2 Cup Raisins

Preheat oven to 350 degrees. Mix first 6 ingredients together. Fold in raisins if using. Pour 1/2 Cup mixture into 14 wells of muffin pans spayed with nonstick cooking spray. Make sure you fill any unused wells with water. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack. Serves: 14 Per Serving: 164 Calories; trace Fat (1.2% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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