Saturday, November 14, 2009

Healthy 2 Ingredient Pumpkin Spice Muffins


I love two-ingredient recipes. First there was the ever-so-easy French Palmiers, and now a healthified muffin that is perfect for the Fall season.

(I realize healthified is not a real word, but I do love saying it)

This recipe is originally from the Hungry Girl website. If you haven't checked it out you might want to take a peek. The catch phrase is "Tips and Tricks for Hungry Chicks" and they have lots of better-for-you options when trying to eat right.





The original version is called "Yum Yum Brownie Muffins", and is made with a boxed Devil's Food cake mix. It's a great way to get your chocolate fix without all the fat and calories. I decided to make the spiced version because, at the moment, I am in love with all things Autumn.

1 box of Spice Cake Mix
1 15 oz. can of Pumpkin

Directions

Combine the two ingredients in a bowl and mix well. Do not add anything else to the mixture! The batter will be very thick. Keep stirring until all ingredients are incorporated. DO NOT add water (or anything else) to thin the batter.
Place batter into muffin tins sprayed with non-stick spray. Bake at 400 degrees for 20 minutes.
Makes 12 regular or 36 mini muffins.

The batter will be thick, but don't let this fool you. The results yield a moist center with a nice crumb. These are not as sweet as some of the prepackaged muffins you may have tried, but they are just sweet enough.

I hope you enjoy! Everyone here did!























(and I do mean everyone)



P.S. The nutritional information is on the recipe card under the description tab along with Weight Watcher points.

15 comments:

Sue Sparks said...

I love your blog! So glad you won the Cookie Challenge(Congrats!)because she linked to your blog:) I love the hedgehogs(will make them) and the palmiers(have the homemade puff pastry thawing right now). So many cute/great ideas...Thanks for sharing!

SprinkleBakes said...

Thank you Sue! The palmiers are my new favorite, especially when eaten while they're still a little warm.
Thanks for your lovely comments, I hope to hear from you again!

Lisa said...

Those look delicious. I'd also love to know where you got those cute little muffin cups. They're very cute. Love the blog!

Lisa

SprinkleBakes said...

Hi Lisa! The muffin cups are from King Arthur's Flour online store. I love them! They make an otherwise ordinary-looking muffin extra special. Thanks for asking! And thanks for visiting :)

Anonymous said...

recipe should read 15 oz pumpkin, not 5 oz :)

SprinkleBakes said...

Thank you!

Anonymous said...

does it matter the brand of the cake mix for the amount of calorie intake it will be?

Anonymous said...

Can you use this recipe to make a cake instead of muffins?

SprinkleBakes said...

I think it might bake up too dense as a cake. The crumb is definitely heavier than cake.

Anonymous said...

We made these last night as a cake last night. After reading some reviews on other blogs, DH added 2 eggs and the result is a light and moist cake. So ours had 3 ingredients: 1 box spice cake, 15 oz pumpkin, 2 eggs. We also made a cream cheese frosting to put on top and it was AMAZING!

Anonymous said...

So is it 5oz, or 15 oz of pumpkin?

Heather Baird said...

It's one 15 oz. can of pumpkin.

Anonymous said...

Pumpkin purée or pumpkin pie filling?

Heather Baird said...

Pumpkin puree - the spice cake mix adds all the cinnamon-spice goodness you'll need for this muffin. :-)

Anonymous said...

How many calories in each muffin? I can't find the description tab, lol

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