Weight Watchers 2 Point- Pumpkin Muffins

From: Kaleen1

On Nov 13, 2009

these were delcious. i did add one egg and did 1/2 cup water, 1/2 cup lowfat milk. they were very moist, in fact a little too moist so next time i will omit the egg. also added a little extra pumpkin spice b/c i had it on hand. i could imagine putting some cream cheese icing on these for the folks who arent dieting!

From: Weedle

On Oct 15, 2009

So easy! VERY moist. I added one egg and used applesauce instead of water. I will add a little pumpkin spice next time. Everyone who tried one....LOVED them. =)

From: ValFosburgh

On Feb 22, 2006

Simply delicious! I did not make muffins but a 13x9 cake instead - I watched it and inserted a toothpick for doneness. Baking time was roughly 25 minutes, and it's nice and moist. I did alter the recipe slightly and used 1/2 cup skim milk and 1/2 cup water and 1 egg to make it a little more cake-like, but those 3 points spread out over 24 servings is not worth counting. It came out great! Thanks for sharing.

From: Holly Mercer

On Oct 14, 2007

They do have that low-fat kind of texture like you would expect from a muffin made without oil and they aren't crumbly-tender like a high-fat muffin, but still very tender and moist. Although I don't usually use cake mixes, this is a recipe I'd make again.