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Jan 07

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Quick And Easy Pumpkin Muffins

Low Fat and Yummy Pumpkin Muffins

 

Enjoy these muffins any time of day, for breakfast or dessert; they are not too sweet. I have served these at holiday dinners and displayed them in a bread basket. They were a huge hit with guests! Enjoy!

Nutrition: calories 174.3, fat 1.6, carbs. 38, fiber 1, protein 1.4

Quick And Easy Pumpkin Muffins

Yield: 24 muffins
Ingredients:
  • 1 – 15 oz can pumpkin (not pie filling, real pumpkin)
  • 1 box Betty Crocker super moist cake mix (any vanilla flavor, we like the butter flavor)
  • 4 tbsp milk of your choice, a little more if needed, 1 – 2 tbsp.
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 2 -4  tbsp sugar to sprinkle on top before baking.
Directions:
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in large bowl.
  3. Line cupcake foil liners and mist with cooking spray
  4. With an ice cream scoop, fill each cup.
  5. Right before baking sprinkle the sugar over the top of each of the muffins.
  6. Sprinkle a drop more cinnamon if you like. Bake approx 15-20 minutes until you see the tops are slightly brown.
  7. Test with a wooden skewer. It should come out clean with a few dry crumbs

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