cup reduced-fat creamy peanut butter, room temperature
tablespoon light soymilk (plain or vanilla) or 1 tablespoon nonfat milk (whatever you have on hand)
Serving Size: 1 (0) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 0 g0 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
Sodium 0 mg
Dietary Fiber 0 g0 %
Sugars 0 g0 %
Protein 0 g
Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
Allow to cool, and then cut into 16 pieces. Enjoy!