It’s January which means lots of people are still working on their New Year’s resolutions. I’m sure lots of you are working out and watching what you eat. For that reason, I decided to make today recipe be one of my Weight Watchers recipes. (See, I can make healthier versions of foods.)
This recipe came from an old co-worker who was participating in Weight Watchers at work. Through her, I learned that pumpkin is a vegetable. And in the Weight Watchers world, that means zero points. The amazing thing about cooking with pumpkin is that you can’t taste it in the dish. Unfortunately, the price of canned pumpkin has gone up significantly because more people are using it in their baking. So don’t be afraid to buy the store brand. I hope you enjoy.
1 box of chocolate cake mix
1 can of canned pumpkin
1 package of fat free whipped topping
Grease one muffin tin. Mix together first two ingredients and spoon into muffin pan. Spray non-stick cooking spray on finger tips and smooth edges of muffins. Bake 375 degrees for about 18 minutes. Cool and serve with whipped topping. Each muffins = 2 WW points.
- You can use any cake mix to make this recipe. Please note though if you use a light colored mix, such as lemon, you muffins will be a light orange color.
- This recipe is also good served with mixed berries.
- Note – pumpkin is very moist and can get moldy rather quickly. Refrigerate if you don’t eat them all in 3-4 days. Then zap in the microwave for a few seconds to take the chill off before serving.