Sunday, August 12, 2012

I just had to share the good news of these muffins I saw on Pinterest. Easy, tasty, and healthy.

I made a batch to take on the road to the Oregon Coast and they were a huge hit with Andrew and our friends.

Take a yellow cake mix.

Mix it with a 15 oz can of pumpkin (I only had a 29oz. can, so I used half and froze the rest).

Pour the batter in a muffin pan.

Bake at 350 for 20-25 minutes. 

That's it.

Maybe I'll experiment with a spice cake mix next time. 

Our friend questioned me several times about the truthfulness of my 2 ingredient boast:

"There are no eggs?" 

"You didn't have to add oil or water?"

"How did they get so moist?"

Let's count the ingredient together, people. One. Two. 

I'm not lying. 

Okay fine. I used three ingredients if you count that I added chocolate chips. But those are optional. The muffins are seriously tasty enough without.

And I was surprised to read that this is a weight watchers recipe with fewer than 100 calories. Not that I am a calorie countin' kinda gal...'cause I'm not. But I thought I'd share anyway for those who care. 

All the rest of you non-calorie countin' folk might try it with cream cheese frosting too.

*This is also posted on my personal blog here.