Thursday, June 11, 2009
These are so easy with only 2 ingredients, and so moist and yummy! I got the recipe from my Mom, and my boys gobble them up! I think they ate about 4 each for breakfast yesterday. :-) The top picture is made with carrot cake mix and the bottom are made with spice cake mix. We love both!
1 box carrot cake or spice cake (both are delicious!) (do not add the oil, eggs, water and such, just use the mix itself)
15oz can pumpkinDirections
Mix the cake mix and pumpkin together well. Sometimes you have to work at it to get all the lumps out (I just used my stand mixer, and let it do it for me). The batter will be thick. Fill muffin pan, each well about 2/3rds full (I learned after doing most of them that you don't have to spray your pan if it's nonstick). Bake at 350 for 15-20 minutes or according to the box instructions. I cooked them about 18 minutes. Makes 18-24 muffins (depending how full you fill them).
Tip: Use a large ice cream scoop with the release feature to fill your muffin wells evenly.
Another idea is to make these into pumpkin muffin "cookies." Use a medium ice cream scoop and distribute them onto a cookie sheet. Bake about 15-18 minutes. I really like this option because they are smaller portions and my kids tend to gobble them up so fast, so this way they last a little longer, but only just a little. :-) What kid doesn't go for cookies? This also is an easier option for me since I have 2 cookie sheets and only 1 muffin pan, and my cookie sheets clean easier. :-)
WW Points/Calories: 2 points per muffin (for 20 carrot cake muffins or 24 spice cake muffins) or 108 calories for 20 carrot cake muffins & 115 for 20 spice cake muffins. "Cookies" are even less points: about 1 1/2.
If you like these or the idea of these, you should try my Banana Spice Muffins made with only 2 ingredients as well.