Here is another idea that came out of my WW meeting yesterday. The original idea was to add canned pumpkin to a box of spice cake mix. I tried it and, although it was fine, it could have been better. I decided to add some egg substitute and some chopped apple. It definitely made the difference, plus I sprinkled some cinnamon sugar on top. Would you believe that I was able to keep the muffins to only 2 pts? There are delicious!
Pumpkin-Apple Spice Muffins
1 box (18.25 ounces) spice cake mix (I used Duncan Hines)
1 can (15 ounces) canned pumpkin (NOT pumpkin pie filling)
2 servings egg substitute
2 tablespoons water
1 medium Granny Smith apple, peeled, cored and diced
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 350°F. Line 24 muffin cups with paper liners. Combine the cake mix and canned pumpkin in a large bowl. Mix well. Add the egg substitute and water. Beat with an electric mixer on medium speed until blended and smooth, about 1 minute. Fold in the diced apple.
Spoon the batter evenly in the lined muffin cups. Combine the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter-filled muffin cups. Bake, turning halfway through baking, until a toothpick inserted in the middle of a muffin comes out clean, about 20 minutes. Let the muffins cool for about 10 minutes.
(Each yummy muffin is 2 pts.)