My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (48g)

Recipe makes 24 servings

Calories 97
Calories from Fat 26 (27%)
Amount Per Serving %DV
Total Fat 3.0g 4%
Saturated Fat 0.7g 3%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 140mg 5%
Potassium 132mg 3%
Total Carbohydrate 17.0g 5%
Dietary Fiber 0.5g 1%
Sugars 10.2g
Protein 1.1g 2%

detailed view...

how is this calculated?

Menus using this recipe:

Thanksgiving 2008 SuzySchool

SuzySchool

Weight Watchers 2 Point- Pumpkin Muffins

Recipe #145312 | 30 min | 5 min prep | add private note

By: nad smith
Nov 17, 2005

Weight Watchers Muffins- 2 point each! Taste like pumpkin pie!

SERVES 24 , 24 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Mix all ingredients in mixer.
  2. 2
    Makes 24 muffins.
  3. 3
    Cook for 20-25 minutes at 350°F.
  4. 4
    They will be very moist.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: lovetwocook

On Jun 17, 2009

These muffins came out really good, my 2 and 5 yr olds loved them. I used white cake mix instead of the spice cake and added 1 medium egg. Thanks for a good recipe. I also added some raisins.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef mamabear

    On Jun 9, 2009

    this recipe made great muffins very moist and falvorfull

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • 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.

    13 people found this review helpful

  • Was this review helpful to you? YES | NO
  • 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.

    10 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 69 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved