Tuesday, January 19, 2010

Lowfat Pumpkin Spice Muffins - YUM!

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 - 18 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree
2/3  - 1 cup water

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 24 paper liners.  Combine cake mix, pumpkin and water.  With electric mixer, beat on low speed for 1 minute.  Beat on medium speed for 2 more minutes.  Divide batter evenly into 24 muffin cups.  Take 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack.  Top with a dollop of fat-free whipped topping to serve, if desired.

Weight Watchers points (without topping) - 2 pts. per muffin

-From 'Halfmysize.com' cookbook

P.S. - if you want to try a chocolate 50% reduced-sugar cake mix, be sure to check the muffins a few minutes early, because splenda tends to bake faster.  *-*

Linked to Weekend Potluck


  1. Looks like another delicious recipe! I told my husband about the broccoli and cheese soup, but we haven't had a chance to make it. We'll add this to the list too! Gracias, smiles!

  2. Thanks so much for another lovely note - I made these muffins this week and could eat the whole batch by myself! They're so moist and delicioso! ;-} Hope you try them soon. They'd be great with the soup also.

  3. It is my "pleasure"! I enjoy stopping by to see what you've been baking. That's why I'm subscribed to your posts! Delicioso, indeed! Yes, I can tell without officially baking them yet. I'll be sure to update you when we make them. Have a wonderful Wednesday, smiles!

  4. Thank you sooo much - your 'sweet' comments are music to my ears - enjoy those muffins & soup! =)