I haven’t regretted much during my weight loss journey.
But I do miss baking. I use to bake every week. There was never a time during the week that we didn’t have cupcakes, cookies, cake, SOMETHING sweet in our house. But lemme tell ya! Those little bites here. Those little licks there. THEY ADD UP! So now I don’t bake as often.
But this time of year is really hard b/c Fall just screams baking and pumpkin to me.
You can imagine my delight to find this bad boy recipe. I literally jumped for joy.
What’s even better. They don’t taste like 2 Points. They are so much more sinful than that. Shhhhh! Don’t tell. It will be our little secret.
Recipe from WW boards
Makes 24 muffins
Original recipe = 2 WW+ points/serving*
* Your points/serving may vary depending on what brand cake mix you use.
Box of spice cake mix (I used Betty Crocker Spice Cake)
1 can (15oz) pumpkin puree (NOT pumpkin pie filling)
1/2 cup unsweetened applesauce
1. Preheat oven to 350F. Line cupcake pan with liners.
2. Mix together all ingredients. Fill each tin about 2/3 full. Sprinkle some cinnamon on top (optional).
3. Bake for about 20-22 minutes.
4. Let cool before serving.
Husband rating: 5/5
He loved them!
Wifey rating: 5/5
Omg. These were melt in your mouth moist and delicious. Ok I admit it. I ate 2 in about 5 seconds but don’t worry! I froze the rest of them for another time. Maybe breakfast tomorrow? They stuck to the cupcake liner a little so next time I might just spray the cupcake pan with cooking spray and forego the cupcake liners.