Ingredients:
- 1 box (15 – 18 ounces) spice cake mix (I substituted a yellow cake mix with 1 tablespoon pumpkin pie spice whisked in)
- 1 can (15 ounces) canned pumpkin puree
Instructions:
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Position an oven rack in the center of the oven.
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For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)
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Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!
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Divide the batter evenly among the mini muffin cup tins.
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Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.
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Remove and place on wire racks to cool.
WEIGHT WATCHERS POINTS INFO :
Serving size: 1 pumpkin spice cake mix mini muffin
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Nutrition Facts:
Amount Per Serving (1 mini muffin)
Calories 90Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Carbohydrates 18g6%
Fiber 1g4%
Protein 1g2%
