Pumpkin muffins are one of my favorite treats but the ones from the bakery with cream cheese frosting (more like a giant cupcake than a muffin) can contain over 500 calories!
So I make own instead. They’re still really tasty but contain less calories and fat. Plus, they are quick and easy to make.
INGREDIENTS:
1 spice cake mix (dry mix, unprepared)
1, 15 ounce can Libby’s pumpkin (pure pumpkin, not pumpkin pie mix)
1 whole egg and 2 egg whites
1/4 cup water
1/2 cup Hershey’s cinnamon chips, divided.
DIRECTIONS:
Preheat oven to 350 degrees. Line 2, 12 slot muffin pans with cupcake liners.
In medium bowl stir together cake mix, pumpkin, eggs, and water. Stir in 1/4 cup of the cinnamon chips.
Fill each liner about 2/3 full (a heaping tablespoon is about the right amount-use a tablespoon from your kitchen drawer, not a measuring one)
Sprinkle with remaining cinnamon chips.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool on baking rack.
Store in airtight container or freeze leftover muffins.
3 points for each muffin.
Freezing: wrap each muffin in plastic wrap. Place in large plastic freezer bag. Pull them out of the freezer as needed. Thaw at room temperature or unwrap, place on microwave safe plate, cover with paper towel and place in microwave for about 20 seconds to thaw and warm.
NOTE: There are many variations of this recipe available online. Most don’t contain the eggs, water or cinnamon chips listed in this recipe but instead just mix together a dry cake mix and can of pumpkin. It’s how I used to make pumpkin spice muffins and while they tasted okay, I didn’t like how heavy and dense they were. The addition of eggs and water improves the texture and makes them a little fluffier (not as fluffy as a cupcake though). The cinnamon chips add extra flavor and are my replacement for frosting. Sometimes, instead of dividing the cinnamon chips between the batter and top, I use them all on the top of the muffins which gives them a truly decadent taste.
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