Here is the legendary cake mix/canned pumpkin muffin recipe that’s been floating around Weight Watchers for several years There’s a reason why it’s so famous: it couldn’t get much easier–you just mix together a box of dry cake mix and a can of pumpkin. That’s it!
Mind you, these are cakey muffins rather than…muffiny ones. They have the consistency of a cupcake. If you use a spice cake mix you’ll get pumpkin muffins. If you use a devil’s food mix you’ll get chocolate muffins with no hint of pumpkin flavor. I prefer the pumpkin, especially at this time of year. They freeze well and make a convenient grab-and-go snack for later. Just toss a couple into a zip-lock bag when you’re on your way out the door and they’ll be defrosted by the time you eat them.
One box Spice cake mix (Duncan Hines, Betty Crocker, choose your favorite)
1 15-oz. can solid-pack pumpkin
1/2 cup mini-chocolate chips (optional, but good and the small amount doesn’t add to the individual points value)
Preheat oven to 350 degrees. In a large bowl combine dry cake mix and pumpkin. The dough will be very stiff, but stir well until all lumps are gone. Fold in optional mini-chocolate chips.
Spray mini-muffin tins with nonstick spray and spoon 1 rounded Tbsp. of mix into each tin. Bake about 12 to 15 minutes, just until the tops of the muffins spring back when you touch them gently with your finger.
You should come out with approximately 48 muffins. If you don’t, simply add together the total calorie value for the dry cake mix and the whole can of pumpkin and divide by how many muffins you come out with. It should be in the 46 to 52 calorie range, or 1 WW point per muffin.
You can also make regular sized muffins. They can take up to 20 minutes to bake. WW points: 2
I HAVE to make these! It’s hard to find the canned pumpkin this time of year, though… They sound SO yummy!
Anne! Totally loved these! The kids ate them UP! Trying your apple recipe this weekend.
Just took my batch out of the oven. they are delicious and so, so easy!