ONE OF MY MOST FAVORITE FALL TREATS!
And I really don't want you to miss out on enjoying these!
This is one of the first recipes I posted on my blog...
they were Weight Watcher friendly when I shared it
over 10 years ago...I have recently updated this page..
They're still lowfat, but don't know the WW points now??...
I recently took these to a friend and she needed the recipe
the same day, commenting she couldn't believe they were lowfat! *-*
SO simple, moist and impressive!
The cinnamon chips really add a nice 'pop', but they're
delicious without too...
These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!
Pumpkin Spice Muffins
1 - 16 ozs. spice cake mix (chocolate is great also)
1 - 15 ozs. can pumpkin puree
about 1/2 cup water
(I rinse the can and don't measure)
cinnamon chips, optional
(look for cinnamon chips at Walmart in baking aisle or order from Amazon)
Preheat oven to 350. Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners. Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth. Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups. Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack.
These muffins freeze nicely too. I place in a sealed container or even
on a paper plate inside ziploc freezer bags.
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