Nosh, Gobble, Scarf

The Place for the Healthy Foodie and Hurried Chef

Pumpkin Spice Muffins (Skinnytaste)

IMG_1284  My neighbor Diana first told me about this recipe years ago, but she used the following recipe plus chocolate chips to make pumpkin spice chocolate chip drop cookies. They are preeeeeeetty epic. But so far in Mexico, I have only made these pumpkin spice muffins and they are glorious. Only 2 points plus per muffin for fellow Weight Watchers (using 1/4 cup of batter per muffin, hold the cream cheese frosting). My in-laws (even my teeny tiny twin sisters in law) went coo coo when I first introduced them to these fall treats and they always get excited to see them again!  They are also so simple that any level baker can make them! Score!  Pumpkin is also chock-full of Vitamin A, C, calcium and iron, so you can make the fair argument that these are not BAD for you! Triple score!

The last time I made these, we had a healthy sweet to enjoy every day, and I appreciated that! We used the leftover pumpkin in the can to make Pumpkin Shakes (so healthy and yummy, like a pumpkin pie you can drink).

Below are the ingredients and instructions from Skinnytaste.com, and you can find the recipe by clicking here. You will also find the recipe for her cream cheese frosting, which I find delightful!

Ingredients:

  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water

For the Pumpkin Cream Cheese Frosting:IMG_1280

  • 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar

Directions:

“1. Preheat oven to 350°. Line a cupcake tin with cupcake wrappers (I highly recommend this step, I have made them sans muffin liners and think that they just have a bit more form and textful in the wrapper).

“2. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

“3. Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.  Makes 24 muffins/cupcakes.

“4. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.”

The frosting pictured is my buttercream frosting recipe, which is listed earlier in my blog.  Enjoy one of these muffins/cupcakes with a coffee!
IMG_5234 Here is a picture of my son Mickey Mouse, don’t you see the resemblance!?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on August 16, 2015 by in Dessert, Sweets, Treat and tagged , , , , , , , , , , .

Past Posts and Recipes

Follow Nosh, Gobble, Scarf on WordPress.com
%d bloggers like this: