Pumpkin cinnamon white chocolate mini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
1 box Betty Crocker Golden Vanilla cake mix1 Can of (15.9oz) pumpkin puree (canned pumpkin NOT pie mix) I used Baker's Choice from Aldi- comes in a few calories less than other brands. 148g of white chocolate morsels from Nestle Tollhouse2-3 tbsp of ground cinnamon depending on preferenceCooking/Baking spray*You can use less or more white morsels, this is what I had on hand at the time and it ended up being the perfect amount. Using large muffin pans will change the calorie information.
Pre-Heat oven to 350 degrees
Mix cake powder and canned pumpkin in bowl.
Once smooth blend in the white morsels and cinnamon
Lightly spray tin for muffins
Spoon a heaping tablespoon in to each spot, I do not use liners.
Bake for 20 minutes, turn oven off and let sit for 5 more minutes.
Serving Size: 24 mini muffins
Mix cake powder and canned pumpkin in bowl.
Once smooth blend in the white morsels and cinnamon
Lightly spray tin for muffins
Spoon a heaping tablespoon in to each spot, I do not use liners.
Bake for 20 minutes, turn oven off and let sit for 5 more minutes.
Serving Size: 24 mini muffins
Nutritional Info Amount Per Serving
- Calories: 102.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 125.0 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.6 g
- Protein: 0.8 g
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