Spiced Pumpkin Carrot Muffins
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Spiced Pumpkin Carrot Muffins
Created by Chef Dale MacKay
Ingredients
| 1 | box DUNCAN HINES Deluxe Spice Layer Cake Mix | |
| ½ |
cup TENDERFLAKE Lard | |
| 1 | cup E.D. SMITH Pumpkin Pie Filling | |
| ½ |
cup ONLY OATS Gluten-Free Flour | |
| 3 | eggs | |
| ⅛ |
teaspoon salt | |
| 2 | cups carrots, peeled and grated | |
| 1 | cup pumpkin seeds | |
| 1 | cup HERSHEY’S Dark Chocolate Chipits | |
| 1 | teaspoon lemon juice | |
| 1 | teaspoon lemon zest | |
| 24 | baking cups |
Directions
Serves: 24
Prep Time: 30 minutes
Cook Time: 15 minutes
Preheat oven to 350°F. Place first six ingredients in the bowl of a stand or hand mixer and whip on medium-high for two to three minutes. Add in all remaining ingredients and stir to combine.
Fill baking cups about two-thirds full with batter. Bake for 14–16 minutes or until a toothpick inserted in the centre comes out clean. Let cool.
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