Tis the season to use up that canned pumpkin! Every year I stock up in ridiculous amounts once I spot Libby's pumpkin puree entering the supermarket. This is an old WW recipe that I make frequently. I've brought these to work, showers, and many other occasions. The recipe is simple, requires little ingredients, and these muffins are guilt free compared to high calorie alternatives. These can be made with a variety of mix-ins such as pecans, walnuts, chocolate chips, and so on. The possibilities are endless.
You will need:
*1 box of spice cake mix
*1 15oz. can pumpkin puree
*1 egg white
*splash of water
1. Preheat oven to temperature indicated on the spice cake directions. (Usually around 350)
2. Combine all ingredients in a mixing bowl. Beat on low until combined.
3. Line muffin pans. Pour batter into muffin cups until about 3/4 full.
*Note, I never do this neatly. If you want 'neat' tops to your muffin, make sure your batter is even on top before cooking.
4. Bake for 20 minutes or until a toothpick entered in the center comes out clean.
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