INSTRUCTIONS
1 box of sugar free yellow cake mix
1 can of pure pumpkin
1/2 cup of water
tsp of cinnamon
3 oz. light cream cheese, softened
2 Tbsp. Lecanto classic or stevia sweetener
1 egg yolk
1/2 tsp vanilla extract
Mix all batter ingredients together and fill the muffin tins.
beat together the cream cheese and stevia sweetener. Add the egg yolk, and vanilla extract. Mix until smooth. Spoon 1 Tbsp. of cream cheese mixture on top of the pumpkin batter. Use a knife to swirl into the batter.
They are delicious!! 3 points per muffin!!
Makes 12 muffins
350 for 25 minutes
RECIPE NOTES
They are delicious!! 3 points per muffin on Weight Watchers
Makes 12 muffins
Notes: I make these about every week using sugar free chocolate cake mix and a can of pumpkin. I also put Lily’s dark chocolate chips in it. I get a dozen muffins out of the recipe by using an ice cream scoop. These are really yummy and you don’t taste the pumpkin at all.
For a topping You could mix cinnamon, cloves, nutmeg & ginger with a little Splenda and dust the top or add to the SF cool whip! Or use pumpkin pie spice.
One more take on this Easy pumpkin muffin recipe: Add 2 egg whites to the recipe. The front 5 are dusted with a mixture of Splenda, cinnamon, cloves & nutmeg!
