Weight Watchers 2 Point- Pumpkin Muffins

From: Chef #367823

On Nov 23, 2009

Signed up to bring muffins to my kindergartener's Thanksgiving feast and THEN found out that there are children with severe food allergies - nuts and eggs! This was the perfect muffin. I made them as minis and the kids just loved them. I added 1/2 tsp. each of cinnamon and vanilla. DH even asked that I make them again for Thanksgiving.

From: *sugar n' spice*

On Nov 19, 2009

Used yellow cake mix and cut down the water to about 1/2C and used an extra ounce or two of pumpkin. Also threw in some raisins. Turned out amazing! Great lo-cal snack and SO easy. Will definately make again.

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.