Pumpkin Spice Muffins / Cake WW- 4 points plus
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 156.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 261.2 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.9 g
- Protein: 2.8 g
View full nutritional breakdown of Pumpkin Spice Muffins / Cake WW- 4 points plus calories by ingredient
Introduction
This is a 2 ingredient cake (or muffins if you use a muffin pan) I cook it as a cake in a cake pan w/ whipped cream cheese frosting! This is a 2 ingredient cake (or muffins if you use a muffin pan) I cook it as a cake in a cake pan w/ whipped cream cheese frosting!Number of Servings: 12
Ingredients
-
1 box Betty Crocker Super Moist Spice Cake Mix (I used Carrot because Spice wasn't available)
1 can Libby's Pure Pumpkin (not pumpkin pie filling!)
Tips
That's it! No water, oil, eggs, nothing else! Just the dry mix & pumpkin! I top with frosting - Whipped cream cheese frosting & sprinkle cinnamon & nutmeg on top.
Weight Watchers Points Plus: 4 (no frosting)
Directions
Preheat the oven to 350*
Mix the dry ingredients of the cake mix with the 1 can of pumpkin with an electric mixer until fully mixed.
Pour into the 9x13 cake pan (spray first if not non-stick)
Bake at 350* for 20 minutes. Use a toothpick to test if the cake is finished (stick a toothpick in the cake, pull straight out, it should be clean).
Serving Size: 12 slices of cake in a 9x13 cake pan
Mix the dry ingredients of the cake mix with the 1 can of pumpkin with an electric mixer until fully mixed.
Pour into the 9x13 cake pan (spray first if not non-stick)
Bake at 350* for 20 minutes. Use a toothpick to test if the cake is finished (stick a toothpick in the cake, pull straight out, it should be clean).
Serving Size: 12 slices of cake in a 9x13 cake pan