Pumpkin Spice Muffins / Cake WW- 4 points plus

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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
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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

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