I saw a picture of the Maple Brown Sugar mix on Facebook, and I just HAD to try it! Once I found the mix, I realized I didn’t own mini muffin pans either. I really envisioned having 1 point muffins, so the mini muffin pans were a must! I finally bought some pans last week, and here we are!
Combine 1 box of maple brown sugar cookie mix with 1 can (15 oz) of pure pumpkin (not pumpkin pie mix) and 1/2 cup water.
Mix well and divide evenly into mini muffin tins (sprayed with nonstick spray). This recipe makes 48 mini muffins.
I started out measuring with a Tablespoon, but I quickly realized that a mini muffin opening only holds about 1 Tablespoon. After that, I just used a metal spoon and a plastic spatula together to fill the openings. Filling the tins was the longest part of the process!
I know that many people use cake mix and pumpkin and nothing else. I liked adding a bit of water because it made it MUCH easier to stir and fill the tins. Without the water, the batter is super thick and sticky. It’s definitely a personal preference, so feel free to eliminate the water if you don’t want it.
I followed the temperature recommendation on the box and baked these at 375 degrees for 12 minutes. After they were done baking, I pulled them out of the muffin tins and allowed them to cool on plates.
They are delicious plain or with a tiny squirt of Reddi-Wip!
I am taking a bunch of these to a get together tonight, and I put the rest in freezer bags for later. I don’t want them to go to waste, and I really don’t want to feel pressured to eat all of them this weekend!
I am anxious to see how they taste after they are thawed out. I will find out around Thanksgiving time I’m sure! Here is the full recipe that you can print in a printer-friendly format!
UPDATE: I ending up thawing these out the following weekend for a party, and they were even better! I pulled them out of the freezer and thawed them on the counter for a few hours. They were loved by all – even those not concerned with counting calories!!
Maple Pumpkin Mini Muffins
- 1 box Pillsbury Maple Brown Sugar Cookie Mix
- 1 can 15 oz pure pumpkin
- 1/2 cup water
- Combine cookie mix, pumpkin, and water in a large mixing bowl.
- Mix well.
- Spray mini muffin tins with nonstick spray.
- Divide batter evenly among 48 mini muffin tins.
- Bake at 375 degrees for 10-12 minutes.
FYI: They are about 1.2 points+.
If you have 3 muffins, it is 4 points+ rather than 3.