Healthy school lunches: Mini carrot pumpkin cupcakes
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…