Weight Watchers 2 Point- Pumpkin Muffins

I did not use any water. I used the chocolate butter cake mix and added two egg whites. I also added a couple tbsp of cocoa powder and 1 tsp vanilla. Baked for 25 minutes. My family loves them! Mine came out to be three points each bc of the chocolate cake but a really delicious dessert with 1 point vanilla ice cream!

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Really liked the muffins. They were light and tasty! I used 1 egg as another reviewer had, just because it sounded like it would hold the muffins together a little better. I ended up with 21 muffins due to my inability to evenly distribute batter! :) Will make again.

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Always a winner with this recipe. I use a medium scoop, and these make 18 for us. I cook the full 25 minutes, using paper cups, so they are a little more done to hold their shape. Very good for breakfast, and/or with tea. I've made w/out the water, and found that it is absolutely necessary to "firm up" the muffins when it evaporates in cooking.

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Signed up to bring muffins to my kindergartener's Thanksgiving feast and THEN found out that there are children with severe food allergies - nuts and eggs! This was the perfect muffin. I made them as minis and the kids just loved them. I added 1/2 tsp. each of cinnamon and vanilla. DH even asked that I make them again for Thanksgiving.

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Used yellow cake mix and cut down the water to about 1/2C and used an extra ounce or two of pumpkin. Also threw in some raisins. Turned out amazing! Great lo-cal snack and SO easy. Will definately make again.

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these were delcious. i did add one egg and did 1/2 cup water, 1/2 cup lowfat milk. they were very moist, in fact a little too moist so next time i will omit the egg. also added a little extra pumpkin spice b/c i had it on hand. i could imagine putting some cream cheese icing on these for the folks who arent dieting!

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So easy! VERY moist. I added one egg and used applesauce instead of water. I will add a little pumpkin spice next time. Everyone who tried one....LOVED them. =)

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I can't tell you how much I love these muffins! I ended up going with the suggestion of 1/2 c water and 1/2 c milk, and I used 1/4 c egg beater for the egg. This gave it a wonderful cake like texture. I also sprinkled pumpkin pie spice on the top during mixing. I baked these 3 ways-as regular sized muffins, as muffin tops, and as a small cake with the left over batter. All 3 turned out wonderfully. Each of my boys loves these muffins and I will be making them again. Thanks for sharing!

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This is sooooo yummy and moist---and very guilt-free for an anytime snack or alongside a dinner. My 10 year old loves to make these! Thanks for a great recipe!

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Loved these!! So easy, super moist, and perfect for a quick, healthy snack. I added 1 egg and otherwise followed the directions as written. Thanks for sharing!!

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This is one that I make all the time, I use a snack size no sugar added apple sauce instead of the water. Sometimes I also add some walnuts when I want to a little crunch.

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These muffins are wonderful! However, I have always made them with just cake mix and pumpkin, no water. It's a little tough to mix but the outcome is superb. Adding a few cinnamon chips to the recipe, as published, is very good. I have also made this recipe with many different flavors of cake mix. I make it with chocolate cake mix and a few chocolate chips (You won't taste the pumpkin). The most recent variation I have made is with Strawberry Cake mix, fresh strawberries (cut into small pieces), and white chocolate chips. I have made this for years and never grow tired of it.

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These muffins came out really good, my 2 and 5 yr olds loved them. I used white cake mix instead of the spice cake and added 1 medium egg. Thanks for a good recipe. I also added some raisins.

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this recipe made great muffins very moist and falvorfull

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These were amazing and so easy to make! I did add one egg to it and made it in a 9 by 13 pan and it took about 24 minutes. They were nice and moist and we ate it all in the first day! Next time I will try with the oats or chocolate chips! One of the best weight watcher recipes I have ever made :)

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These are so good! They really do taste like pumpkin pie. I made them a bit too large and ended up with only 18 muffins. I also used skim milk in place of the water. They were still done in 20 minutes.

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I made this recipe and did not use the water, but they are perfect. I had to bake them at 385 degrees in my convection oven as I live at 8400 ft elevation in Colorado. I have had to increase the oven temp by 35 degrees for my altitude. It took 15 minutes for 24 mini muffins and 20 minutes for a small loaf of bread. I ran out of muffin tins. Taste and texture is just perfect!

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Love it! OH they are SOOOO good. I will be making these around the fall time for sure, so I can replace my usual pumpkin pie and pumpkin roll (maybe ice them with a little cream cheese icing). These are so tasty and easy. Thanks for the great recipe!

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These are quite yummy! Only thing I wish I had known was to grease the muffin tins or paper liners. I used liners and unfortunately the bottom half of the muffins are stuck to the papers. Mine were done @ 20 mins, but because they were so moist I thought they weren't quite done and kept in the oven for an extra couple of mins - mistake - they were a little too cooked on the bottom. Overall a great low point snack that I will definitely make again, but I will remember to grease my muffin cups and will take out of the oven at 20 mins. Thanks! :)

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These are perfect little gems of a muffin! They are great with coffee for an evening treat without blowing a diet. Thanks for sharing such a simple but pefectly delectable little treat! I made 12 large muffins and 24 mini muffins so I could freeze the minis for on the go treats. Found this recipe through the I Recommend Tag game.

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