Pumpkin Apple Muffins




Pumpkin - Apple Muffins

Low fat makes 16

1 Carrot cake or spice cake mix

1 Can of pumpkin (not pie mix)

1/3 cup unsweetened applesauce

1/2 cup chopped apple - about 1/2 of a medium apple

1/2 cup raisins or dried cranberries

1/2 cup chopped pecans or walnuts

Preheat oven to 350 °. Place cupcake wrappers in 18 muffin tin cups. I use a 12 cup pan and a 6 cup pan.
Combine dry cake mix, pumpkin, applesauce, raisins and nuts by hand until well mixed. The dough will be fairly stiff. Divide the dough among the 18 cups - I use 1 level ice cream scoop per muffin. Bake for about 20 minutes or until slightly brown. Test with toothpick in center of several muffins. I also touch the top of several muffins to see if they are done. Remove from tins and place on cooling rack. These are moist and will keep for 2-3 days in a covered container but I put them in the refrigerator if any are left.

This recipe is based on a Weight Watchers muffin recipe with Frances additions.
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These are good for breakfast muffins but are also good enough for dessert. You could add a frosting if you really wanted one, but these are rich and sweet. Try 'em, you'll like 'em.

Happy eating.

The Georgia Peach

1 comment:

Becky said...

You are just so creative.