Monday, October 15, 2012

{Food Fix} Low Fat Pumpkin Muffins

So if you've been around the weight loss blog block a few times, then I'm sure you've heard of this recipe before.  I think, I might even blogged about it myself before.

But, since it is fall and pumpkin flavors are everywhere, I was inspired to whip up a batch (or 2).

The original recipe calls for just the cake mix and the pumpkin but I like to add a few extras to mine.

1 Spice cake mix
1 15oz can of pure Pumpkin
1/4 cup of wheat germ
1/4 cup of raisins
(in place of raisins, I've also used chopped nuts, and dried apple pieces)

Everybody in the bowl,

and mix.

Distribute evenly into a sprayed muffin tin.

Bake at 350 for 15-18 mins.
The color doesn't change much, so check with the "clean toothpick" method.

And Enjoy!

Yummy, Pumpkin-y deliciousness!
Side note: They freeze really well.  I wrap each in a little saran wrap and freeze.  Let thaw at room temp or pop in the microwave for about 20 seconds, for a warm treat.  Great with coffee in the A.M. or with tea before bedtime.
For even more Pumpkin-y Goodness, try Betty Crocker's Pumpkin Bar mix instead of the spice cake.
Also very good!


  1. I make some similar to these, and they are delish!! Thanks for the reminder...think I'll whip up a batch!


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