Friday, October 16, 2009
I thought I would share this recipe for a low fat delicious goody. (And an easy way to get veggies into your kids!) Around Thanksgiving it the perfect time to stock up on canned pumpkin on sale.
You can frost them, but then they are not quite so low fat. LOL!
1 cake mix, any flavor. (Chocolate is the best. Spice is good, too.)
1 can of pumpkin puree
2/3 cup water
Mix all ingredients together and put into sprayed muffin tins. Batter is thick, so I use an ice cream scoop. DO NOT use liners as these muffins will stick to them. (Don’t ask me how I know.)
Bake at 350º for 25 – 30 minutes. Baking time varies by oven. Muffins are done when you insert a toothpick and it comes out clean. Allow them to cool in the pan for a few minutes.
These muffins are really low fat as no oil or eggs are used. I have not figured out nutrition information, as it will vary depending on the cake mix you use. I have also made this as a cake....for another of Sam's birthdays.
HINT: you must let these cool a bit before you take them out of the pan. If you take one out warm and happen to drop it, it splats and becomes a little pile of yumminess. Yes, okay, I have dropped one or two. Fortunately, I dropped them on a plate, so they were not lost. (You don't have to drop one far for it to splat. They are SUPER moist.)