Monday, May 28, 2012

Easy Pumpkin Muffins

I joined Weight Watchers when my youngest was almost 1 year old as I had a few more pounds on that I just could not seem to shed as easily as I did after the birth of my first two.  I was looking for a low point value sweet treat recipe that was easy to fix, budget friendly, and a favorite of all family members.  This 2 ingredient pumpkin muffin recipe is one that we continue to make even though I am no longer actively counting points or attending WW meetings.  They are more dense than a typical muffin/cupcake, but the flavor is great and they whip up in a breeze.  I like to make a batch and keep them in the freezer.  I'll pop out a muffin at breakfast or snack time and defrost in the microwave for about 20 seconds  They also make a sweet treat/dessert if you top them with a dollop of fat free Cool Whip sprinkled with some cinnamon. 

Here's the recipe:

Weight Watcher Pumpkin Muffins

1 box spice cake mix
1 can pumpkin puree

Mix together the cake mix and pumpkin puree in a bowl. (mixture will be VERY thick)

Divide batter among 16 muffin tins (spray with cooking spray or use cupcake liners)

Bake for 18-20 min at 350 until they spring back when you touch them on top.



On the old point value system, one muffin was 1 point.  Not sure about the new system.

Just 2 ingredients yield a batch of freezer friendly muffin snacks/treats.

What's your favorite 2 ingredient recipe?


  1. I love these. Mine always come out baked but "wet" if I leave them longer they burn. Any thoughts?

    1. I think the original recipe I found called to bake them at a higher temperature (like 400). I found that they bake better at a lower temp (like 350 or even 325 if your oven runs hot), more like how you bake a cake rather than a muffin. I also have found that if I use the "spring back when you touch them" method that they don't overbake. I also leave them in the muffin tins about 10-15 minutes before I pop them out which might take care of some wetness.