Healthy school lunches: Mini carrot pumpkin cupcakes

October 21, 2015 | Nutritional video recipes

Ingredients

1 box of carrot cake mix (try to opt for trans-fat free)
14 oz can of pure pumpkin puree
Cinnamon (optional)
Directions
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.

Optional
Use a chocolate cake mix to make a healthy chocolate cupcake treat

Source: Primary care dietitian Lalitha Taylor