I made these pumpkin muffins tonight because I happened to have the ingredients already on hand – and, more importantly, I had exactly 3 points left and I wanted something sweet and baked. These were REALLY good. The batter is very thick so it doesn’t spread out in the cupcake liner. You have to take the spoon and kinda spread it out.
The recipe that is shared so much on the WW Facebook pages just has the pumpkin and cake mix. However, I had a large can of pumpkin – so I added a little extra pumpkin and put the rest in the refrigerator for something else. I decided to add an egg (since that is a zero point WW food) to help the muffins rise better since I added extra pumpkin. I also wanted to make the batter a little less thick.
Pumpkin Muffins (3 WW blue points each) *****
1 can pure pumpkin (15 oz.)
1 Pillsbury sugar-free yellow cake mix
optional: Spices, to taste (cinnamon, allspice, cloves)
Preheat oven to 350 degrees. Prepare 12-count muffin tin with cupcake liners.
Dump all ingredients into a large mixing bowl and mix well.
Divide batter evenly between the 12 muffins.
Bake for about 25 minutes.
So now I have 11 muffins left over. I plan to put a couple in the refrigerator for tomorrow and Saturday. Then I will individually freeze the others for a quick and sweet treat in the coming week or two. Ron may want to try them out, too.
I give this recipe 5 stars. Now I’m anxious to try it with a chocolate cake mix. Supposedly it ends up being almost brownie-like – and that sounds wonderful to me.