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| Autumn leaves, these are so brilliant every year! |
I've been looking for lighter recipes for go-to favorites and found one that is a lot lighter than Heirloom Pumpkin Walnut Muffins. This recipe for Pumpkin Muffins calls for no butter, milk or eggs. Since it was Halloween I kicked the recipe up with Guittard Vanilla-Milk chips and walnuts. (The white chocolate chips were awesome with pumpkin in the Buttermilk Pumpkin Pancakes.)
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| Putting the muffins together. |
This recipe works with just the pumpkin, the cake mix and the water.
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| Cookbook Bites: Pumpkin Muffins (Recipe Review) |
Pumpkin Muffins
1 15 oz can of pureed pumpkin1 Package spice cake mix
2/3-1 C water
1/2 C Vanilla chips (white chocolate chips)*
1 C Walnuts (chopped)*
Combine ingredients and mix well. I think (I was going for the traditional muffin batter consistency and added a little too much water and they came out a touch under done, so you might go for a little thicker batter--that you'll get with the measurement above.) Spray the muffin tin with butter flavored Pam and bake 20-ish minutes or until a toothpick test comes out clean.
*Optional ingredients.
Original Recipe Source: The Better Baker, Lowfat Pumpkin Spice Muffins
http://thebetterbaker.blogspot.com/2010/01/lowfat-pumpkin-spice-muffins-yum.html
Suzanne
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