SPICED PUMPKIN MUFFINS

I love Fall. Seriously love it. If I could live in an area where it’s Fall all the time, I would be one happy person. But I don’t….and I digress. Everything about Fall puts me in a great mood: warm sweaters, hot cups of tea, the crispness in the air, falling leaves and pumpkins. Boy do the pumpkin recipes come out once September ends and October begins. I have found you can do almost any kind of recipe with pumpkin, from pasta dishes to dips, chili to pies…oh the pies. This recipe is all about pumpkin, and it only has two ingredients. Yes, two. Seriously!

Now based on the pictures you are probably thinking there has GOT to be more than two ingredients. I did put a cinnamon sugar glaze and almonds on top of my muffins to kick them up a notch. But the actual muffins themselves…just two ingredients. Plus, these are so low in fat and calories, it’s not even funny.

I’ve heard a lot of rumblings about Dr. Oz advocating these kinds of desserts, although I haven’t heard this first hand nor do I have any knowledge of it. All I know is I saw this and was instantly intrigued, I just had to make these. Boy am I glad I did. They didn’t last very long in the house either. If the kids only knew these muffins were only 148 calories and 1 gram of fat, NO ONE would believe this!

These are easy to make…until it gets a little difficult to mix the ingredients – you will think there isn’t enough liquid but trust me, there is. It will all come out just fine….so work up your arm muscles and whip up a batch of these yummy muffins!


SPICED PUMPKIN MUFFINS
Author: 
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 15 oz can pureed pumpkin
  • 1 box spice cake mix
Instructions
  1. Preheat oven to 350 degrees, line muffin tins with paper liners.
  2. In a large bowl, combine the canned pumpkin and the DRY box of spice cake mix and stir. You might need some arm strength toward the end, but it is sooooo worth it. Mix until blended. Batter will be very thick.
  3. Drop batter in prepared muffin tins filling them about ¾ full.
  4. Bake according to cake mix package directions for cupcakes.
  5. Top with your favorite toppings.
Notes
These muffins were spread with Challenge Cinnamon Sugar Butter and sprinkled with crushed almonds. The nutritional value is for the muffins without any topping.
Nutrition Information
Serving size: 1 Calories: 148 Fat: 1 Carbohydrates: 33 Sugar: 16 Protein: 2

You can add any kind of topping you’d like to your muffins. I added a cinnamon sugar butter (Challenge makes this ready made) and chopped almonds on top. Pecans would have been better. I think I’ll be making these again this weekend….
September 25, 2012Permalink Leave a comment

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