Maple Pumpkin Mini Muffins

In Dessert, Recipes by Tanya0 Comments

5 CollageThis has to be one of the simplest recipes around!  Using cake mix and pumpkin isn’t a new concept, but this is a new flavor combination for me.  Click the photo to jump straight to the recipe.

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.

1 Ingredients

Mix well and divide evenly into mini muffin tins (sprayed with nonstick spray).  This recipe makes 48 mini muffins.

2 Before Baking

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!

4 Ready to Eat

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!

6 Freezer

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
 
Prep time
Cook time
Total time
 
These delicious mini muffins allow you to have a tiny taste of dessert if that's all you want! At 45 calories each, you can eat these without any guilt!
Author:
Recipe type: Dessert
Serves: 48 mini muffins
Ingredients
  • 1 box Pillsbury Maple Brown Sugar Cookie Mix
  • 1 can (15 oz) pure pumpkin
  • ½ cup water
Instructions
  1. Combine cookie mix, pumpkin, and water in a large mixing bowl.
  2. Mix well.
  3. Spray mini muffin tins with nonstick spray.
  4. Divide batter evenly among 48 mini muffin tins.
  5. Bake at 375 degrees for 10-12 minutes.
Notes
1 points+ per muffin!
FYI: They are about 1.2 points+.
If you have 3 muffins, it is 4 points+ rather than 3.
Nutrition Information
Serving size: 1 mini muffin Calories: 45 Fat: .8 Carbohydrates: 9 Fiber: .2 Protein: .5
 

Join the Discussion: