Saturday, November 1, 2014

Pumpkin Muffins (Lowfat)

autumn leaves
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.)

Putting the muffins together.
Putting the muffins together.

This recipe works with just the pumpkin, the cake mix and the water.

Pumpkin Muffins
Cookbook Bites: Pumpkin Muffins (Recipe Review)

Pumpkin Muffins
1 15 oz can of pureed pumpkin
1 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

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