It’s that time of year — Labor day has come and gone, PSL is officially out and that means it’s time for all things PUMPKIN!
What a perfect way to ring in the unofficial beginning of Fall than with some easy to make PUMPKIN MUFFINS.
These yummy little fall breakfast cakes are not only the perfect accompaniment to a morning Pumpkin Spice Latte – but they are also an old Weight Watchers recipe. Which means they are good for you, right? I let you be the judge — let’s make some.
- Boxed spice cake mix
- 1 15 oz can pumpkin
- 1 cup water
Use a mixer to combine the box of spice cake mix, water and pumpkin. (do not make the cake according to the back of the box). The mixture will be very thick.
Place the mixture into lined cupcake pan(s) – filling about ⅔ full. Put into a 350 degree preheated oven for at least 30 minutes. The recipe I used originally said 25 – but I found that to be way too early. I tested a muffin and at 25 minutes it was very “wet/raw” at the bottom of the muffin. It could be that I like to fill my muffins higher than the directions tell me. So I would say – to check between 30-45 minutes. Pick one muffin to be your tester and you should be fine.
The original recipe says it will make 24 pumpkin muffins but I made about 20.
I actually first made these muffins about 20 years ago when some friends of mine and I were swapping healthy recipes. According to the recipe – one muffin yields WW 2 points. {however, if you search online some will tell you different point values}. However, I don’t care about the points — they taste delicious and they are super easy — both are two WINS in my book.
