Carrot Cake Muffins

1 box yellow cake mix
1/4 C vegetable oil
1/4 C sour cream
1/2 C water
4 eggs
2 tsp cinnamon
1/2 tsp ground nutmeg
2 C shredded carrots
1/3 C finely chopped nuts

Preheat oven to 350 degrees.  Grease 18 muffin cups or use cupcake papers to line pans.  In large bowl, beat cake mix, oil, sour cream, water, eggs, cinnamon, and nutmeg for two minutes, scraping bowl when necessary.  Stir in carrots and nuts.  Spoon batter into prepared pans.  Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Top mufffins with a glaze or frosting if you like.