‘Tis the season for pumpkin everything. Anyone who’s a pumpkin lover knows that most pumpkin desserts aren’t typically “diet friendly”. These pumpkin muffins are made without eggs and oil but the finished texture is surprisingly moist due to the use of canned pumpkin puree and water.
You can also choose to frost these with a cream cheese frosting or a simple glaze and serve these as skinny pumpkin spice cupcakes if you wanted. They’re perfect for Halloween, Thanksgiving, or any reason to have your house smell of pumpkin and Fall spices.
Pumpkin Spice Muffin
Yields: 20 muffins Serving Size: 1 muffin Calories: 103 Carbs: 23 g Fat: 1 g Sugar: 12 g Protein: 1 g
Ingredients:
- 1 (18 oz) box Spice Cake mix
- 1 (15 oz) can pureed pumpkin
- 1 cup water
- 1 teaspoon ground ginger, optional
Directions:
- Preheat the oven to 350 degrees.
- Line two cupcake pans with a total of 20 liners.
- Combined all ingredients and mix well (don’t over mix or else the cake will be tough).
- Fill cupcake liners 2/3 the way full and bake for 18-20 minutes or until a inserted toothpick comes out clean.
Enjoy.
measuring cup cuisine 