Nutritional Information (per serving*):
Calories: 147; Total Fat (1 g); Saturated Fat (0.8g); Carbohydrates (32g); Protein (2g); Fibre (1g); Sodium (260 mg); Vitamin A (2,574 mcg)

Prep Time: 5 minutes
Cook Time: 18-20 minutes
Total Time: 25 minutes
*Servings: 12 cupcakes

Ingredients:
1 box (432 g) carrot cake mix
1 398 ml can pumpkin puree
2 tsp cinnamon

Instructions:
1. Preheat the oven to 400° F. Line a 12-cup muffin tin with cupcake liners.
2. Mix cake box mixture, pumpkin puree and cinnamon together until well blended. Do not add anything else, such as eggs or oil, to the mixture. Blend until mixed well.
3. Fill the cupcake liners ⅔ full with batter. Bake for 18-20 minutes or until toothpick comes out clean.
4.Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Once the cupcakes are cool, enjoy with a cup of tea or glass of milk!

Extra Tips:
✔ For a different flavour, change the cake box mixture. Try chocolate!
✔ To increase the fibre and omega-3 fatty acid content, fold a few tablespoons of chia seeds and/or hemp seeds into the batter.
✔ Add different spices to this recipe, such as nutmeg and all-spice, for a different flavour profile.
✔ For special occasions, add a cream cheese icing to take these cupcakes to the next level!