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