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