Two-Ingredient Pumpkin Muffins

One box Spice cake mix (Duncan Hines, Betty Crocker, choose your favorite)
1 15-oz. can solid-pack pumpkin
1/2 cup water
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, pumpkin and water. Stir well until all lumps are gone. Fold in optional mini-chocolate chips.

Spray mini-muffin tins with nonstick spray and spoon a generous 1 Tbsp. of mix into each tin. Bake about 10 to 12 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.

If you prefer chocolate muffins, use a devil’s food cake mix.

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