“I got this from my Mom. She got it at her WW meeting. You can use any cake mix. Suggestions are chocolate, spice, or carrot mixes. I haven’t tried it yet but I’m putting here on Zaar for safekeeping.”
INGREDIENTS
1 (18 ounce) box cake mix
15 ounces pumpkin puree
1⁄2 cup water
DIRECTIONS
Preheat oven to 350*.
Mix all ingredients together.
Put cupcake liners in cupcake pan and fill 2/3 full.
Bake in oven 22 -26 minutes.
Helpful Reviews From Food.com :
I used my WW app to scan the box of sugar free chocolate cake mix and for 24 cupcakes or 1/10th of the package it says 3. So with the pumpkin, 1 egg and water…3 points each.? or am I mistaken.. pumpkin free, egg free and water free…But the classic yellow sugar free cake mix is 4 per serving. reason is, I suppose, is because there is more fat and more carbs in the mix.?? If that is wrong, please correct me and explain…thanks
review by gwynedhill
If you use Pillsbury Sugar Free yellow cake mix, it does cut the points to 1. I tried using Pillsbury Sugar Free Devils food cake mix and a can of No sugar added cherry pie filling and a little water( haven’t found the exact amount yet) and bake cupcakes for19-25 minutes. YUM
review by Amy L.
This is a very good recipe, but when I made it as stated in the recipe and checked the total counts for fat, protein, carbs and fiber, I come out with 2 points a muffin if you stretch the mix out to 24 muffins, if you make 12 the points come out to 5 points per muffin. I only gave this recipe 4 stars because of the incorrect point count.
