Fat Free Pumpkin Muffins*9/9/13 update: Made these into baked pumpkin doughnuts by using a donut pan. Worked beautifully! Covered them in an apple cider glaze made from a few TBS of cider stirred into powdered sugar. Fantastic!
It's a long story but Molly didn't get off to school with a happy start today. I left her crying on a crowded school bus. Anyway, I decided she needed to come home to a soothing and yummy after school snack so I made my favorite pumpkin muffins! And luckily for me, they are fat free!
This is an old old old recipe that I got from my Weight Watcher friends. And it is all sorts of delicious and so easy it's silly.
1 yellow, vanilla, or spice cake mix
3/4 can canned pure pumpkin (NOT pumpkin pie filling in a can)
1 large egg white
1 cup water (more or less depending on your cake mix and batter. It shouldn't be too thick)
1 tsp (or to taste) pumpkin pie spice (omit if you're using a spice cake mix)
Mix and bake according to the box directions. Make sure it's thoroughly cooked though since the pumpkin will make it an extra moist batter. If it isn't baked through you'll get a soggy middle. Ew. gross.
I made mini muffins so they were only in for 10 minutes at 375. I cooled them completely and then rolled them in a cinnamon sugar mixture. The sugar just sticks to the moist muffin.
Molly came home and ate 7 mini muffins with a glass of milk. My picky, underweight, won't eat anything that is brown kid ate 7 mini pumpkin muffins. Dude, she ate a veggie and didn't realize it! Suh-weeeet!
Try these and let me know how you like them! Do you enjoy pumpkin things when fall is coming? Is it too early for pumpkin? Never too early?