I haven't even tried this recipe yet, but I'm really, really excited about it. I'm a fan of both chocolate and pumpkin, so I kind of think you can't go wrong with this one. Plus, the elimination of the oil and egg you'd normally add to the cake mix means this is a low-fat and low-cholesterol alternative (with a bit of fiber)! Win! Definitely not low-carb, though. Lose! This will probably make some appearances at our football parties this fall. (Go Big Red!)
Yum Yum Brownie Muffins
(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)
1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Directions:
Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.
(Recipe credit: Hungry Girl http://www.hungry-girl.com/week/weeklydetails.php?isid=614)
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