These low fat muffins are so moist they almost melt in your mouth. The usual oil and eggs are replaced with pumpkin puree, making them delicious and healthy. I usually make these into mini muffins so they’re bite-size. I like to serve them at a fall brunch or book club meeting. If you are serving them as a dessert, top them with cream cheese frosting for an even sweeter treat.
This recipe is adapted from a Weight Watcher’s recipe.
Pumpkin Muffins
18.25oz unprepared organic yellow cake mix
12oz can organic pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1. Coat two, 12 hole muffin tins (or mini muffin tins) with cooking spray.
2. Combine dry cake mix, pumpkin and spices in a large bowl and beat until fully combined.
3. Divide batter among muffin tins and bake according to directions for cake mix.
you forgot to mention who loves these muffins! And since there’s almost no fat … no muffin top!
Great recipe, I love the platter. And cute blog design. (ps. I use the same one)
I made these last night for the first time — with cream cheese icing — yum. I think i should have blended the batter w/ a mixer, though, rather than using a spoon since they were a little lumpy. Still tasted great!!
One of my favorites! Sadly, I left home today without a bag of these bite-size morsels to snack on.