Friday, February 25, 2011

Pumpkin Cinnamon Chip Muffins

I just came across a favorite cookbook that's been hiding in my cupboard for far too long.  It has terrific recipes...perfect for those whose quest is better health.


The recipes are simple and enjoyable and very delicious!  You can get your own copy here. I'd say $10.95 is a darn good price!

I plan to focus on recipes from this cookbook for the next 2 weeks, so stay tuned for some healthier yummies for your tummies.

The recipe I'm sharing first is one of my all-time favorites!  A very similar recipe is in my cookbook, listed under 'lighter choices' in the "Bread & Rolls' section.

And I don't have to be counting calories or points to make and enjoy it! These taste like 'dessert'!

(I baked these while we're having a big snowstorm, so I thought the snowman peeking out on the placemat was perfect!)

MMM!  Melt in your mouth sweetness!!  You can hardly believe they're made from these simple ingredients!  It's so difficult to imagine they really are low in fat too!

My cookbook recipe doesn't call for the cinnamon chips, but they sure add a delicious zing to this tasty treat. (Cinnamon chips can be found in the chocolate chip aisle - sometimes only seasonally.  I had some left over in the freezer from the holidays.)

If you're not fond of spice cake, try chocolate.  I've made them many times using the chocolate, minus the cinnamon chips.

Folks cannot believe they have pumpkin in them!

The recipe says to make 24 regular sized muffins - I made 20 good sized ones....and filled the pans like this...(Oh how I need new muffin pans - these are SOOO old!)


1 (18 oz) spice cake mix
1 (15 oz) can pumpkin
1/2 c. water
1 (10 oz) bag cinnamon chips
(usually located near chocolate chips...sometimes only available seasonal)
{I had mine in the freezer}

Preheat oven to 350. Spray 24 muffin tins with nonstick cooking spray. Combine pumpkin, (I rinse out the can with a little bit of water and add that to the mix also) cake mix and water; mix well. (I stir with a wooden spoon or spatula). Stir in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20 - 25 minutes or until done. I allow to stand in pan a couple of minutes before removing to cool. Yield: 24 muffins

Nutritional info per muffin: Calories: 160; fat 4.8 gr; fiber: 0.7 gr

(I prefer a larger muffin and made 20 instead - and prebaked, mine were still about 3/4 full)

After cooled, I froze a few of these. It's so easy to get one out, wrap it in a paper towel, and 'zap' it in the microwave for a warm and quick part of your breakfast.  Great! with coffee too.


Have a nice weekend and stay safe & warm ~
I'll be doing lots of baking while snowed in!

This recipe is linked to Sweets for a Saturday
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