Healthy school lunches: Mini carrot pumpkin cupcakes
October 21, 2015 | Nutritional video recipes
1 box of carrot cake mix (try to opt for trans-fat free)
14 oz can of pure pumpkin puree
Preheat oven to 400 degrees F. Mix pumpkin puree and cake box mixture together until well blended. Do not add anything else, such as eggs or oil, to mixture. Add cinnamon if you would like.
Spoon batter into miniature muffin pan that is lined with baking cups. Bake for 15 minutes.
Use a chocolate cake mix to make a healthy chocolate cupcake treat
Source: Primary care dietitian Lalitha Taylor