Filed under: Breads, Breakfast, Dessert, Food and Recipes, Snacks, Travels | Tags: chocolate muffins, pumpkin butter, pumpkin muffins, weight watchers muffins
Vacations are wonderful. That’s all I can say. Especially this vacation; it came at a much needed point in our lives. We were stressed, tired, and worn, and vacation makes life feel like freshly washed sheets, all comforting, cozy, and new again.
We ate good food (including meals at the birthplace of buffalo wings and the infamous Mi Tierra) and we even caught colds in the middle of the mist from Niagara Falls in 40 degree weather. We saw family, slept late, and were lazy. It wad splendid.
After traversing the United States from Niagara Falls, NY all the way to San Antonio and Austin, TX, and, after three stops in Atlanta, GA for connecting flights and traveling over 3000 miles, I can say it fees good to be home. Really good.
There’s something comforting about coming home and cooking in your own home for your own family. So, I’ve been spending the day doing just that. I’ve been making my husband’s favorite meal, shrimp creole, and this homemade pumpkin butter to spread on toast this week that tastes like fall in a jar.
But what I really want to tell you about are these muffins a friend had told me about before vacation. I didn’t have a chance to make them before I left, but these muffins are the most easy and delicious dessert you could make this season. More akin to brownies than muffins, they whip up in a flash and only require two ingredients, so I suggest keeping the two ingredients on hand for whenever the sweet tooth strikes. Hope you enjoy!
Recipe courtesy of Alison McNab
4 WW points a serving, makes 12 large servings
Feel free to subsitute out any flavor box cake mix in this recipe. I was told lemon, spice cake, and carrot cake all work well with the pumpkin.
1 box devils food cake mix (I used what was on sale, Duncan Hinds)
1 16 oz can pumpkin puree (I used Libby’s)
1/2 cup water
1. Preheat oven to 350.
2. Mix all ingredients together. Coat a muffin pan in nonstick cooking spray. Evenly divide batter among the 12 cups.
3. Bake for 20 to 25 minutes, until a toothpick comes out with just a few crumbs still attached. Remove from oven, allow to cool 5 minutes in the tin, then remove muffins and allow to fully cool on a cooling rack.
4. Pour a glass of ice cold skim milk for only 1 point extra and enjoy!
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