Weight Watchers 2 Point- Pumpkin Muffins

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.

From: Chef mamabear

On Jun 9, 2009

this recipe made great muffins very moist and falvorfull

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.