Easy Pumpkin Muffins

The other day, my MIL (mother-in-law for those of you that don’t speak in acronyms!) made a batch of these easy pumpkin muffins.  The recipe came from a friend of hers that goes to Weight Watchers.  According to the friend, these muffins are only 1 WW point each!  Not too bad!  And, who doesn’t love a recipe that only calls for 3 ingredients?!?!  Plus, this recipe is a great way to use up extra pumpkin that you have after the holidays!

The Recipe

1 18 oz boxed cake mix — either spice or carrot cake
1 15 oz can of pumpkin
2 Tbsp water
Cool Whip Light  for topping

Combine all ingredients in a bowl.  Spoon into  muffin tins lined with paper muffin cups.  Bake at 350 degrees for 30 minutes or until a tooth pick, inserted into the center, comes out clean.  Cool completely before serving.  Top with Cool Whip before serving.
Is it a Keeper?

Considering how easy this recipe is, I was skeptical.  But, I have to admit that these little suckers are pretty darn good!  My MIL did have to increase the water in the recipe to 5 Tbsp. But other than that, the recipe worked out perfectly.  They satisfied my sweet tooth and at 1 WW point, you can’t go wrong!  While they aren’t necessarily the prettiest muffins I’ve ever laid eyes on, they are super moist and really yummy!

I think I’ll go have one right now!

 

 

 

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