Low-Point Muffins. Like Cake. Without the Guilt.

Wait. I don’t feel guilty after eating cake.  Well, anyway, let’s just pretend I did.  If I did, and if I were to choose these muffins instead, I wouldn’t feel a bit guilty about eating one of these.

One, huge muffin has only 2 WW points! Eat 2! Or 3! ish.

Here’s what you need:

a box cake mix, any flavor (I prefer spice or carrot; however, the girls prefer the chocolate.  We’ve also made strawberry and yellow.  They’re all equally good, I think.)
1-15oz. can of pumpkin (or use the bigger can of pumpkin with two cake mixes, either the same in the same bowl, or different in two, different bowls…double the water, too, in that case)
1/2 cup of water
1-12 cup muffin pan (you can also make mini muffins; they’re only 1 point each)
bowl for mixing
rubber spatula
can opener, natch!

Preheat the oven to 350 degrees.

Open the pumpkin.  I include this pic to show you my really cool can opener. I don’t even have to touch it. Just look:

Coolest can opener EVER! That’s for you, Dad.  You know you have gadget envy.

Back to the point.

Put the cake mix, pumpkin and water in the bowl.  Like this:

Stir it till it looks like this:

Then divide it evenly into the 12 (sprayed with Pam) muffin cups.

Pop them in the oven.  Bake for 20 minutes. When you take them out, they’ll look like this.  Divine!

Put them in a gallon freezer bag and freeze them.  Take one out at a time and nuke it for breakfast.   Good with spray butter.

Or, eat them all now.

Your choice.

Printable recipe card. Click, print, cut, and go.

Low Point Muffins

2 thoughts on “Low-Point Muffins. Like Cake. Without the Guilt.

  1. Pingback: Tortilla Casserole: All the Ole! Less of the Lard « Adventures In Womanland

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