Tomorrow I’m going to my future in-laws’ home for Thanksgiving for the first time! For many years, I’ve cooked my own Thanksgiving, done it with friends, spent it at a football game or even been lucky enough to see my own family. So, this will be a first! Of course I asked “what can I bring” and of course they say “nothing.” BUT, you can’t really show up empty handed, can you?
I was out sick from work today so wasn’t able to get anything fancy together. I decided to go for my old standby, relatively healthy, semi-homemade pumpkin muffins! In case someone else is in a pinch, I wanted to share the recipe!
110 calories, 2 grams of fat per muffin! You're probably wondering how they can be any good without any added eggs or oil but pumpkin is sort of an oil replacement in this case. They're still really moist! Plus they're the easiest thing ever. Yes, I know I say that about every recipe but honestly, it takes me longer to write this blog than it takes to make most of the recipes!
| Servings | Prep Time |
| 18 muffins | 5 minutes |
| Cook Time |
| 10 minutes |
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110 calories, 2 grams of fat per muffin! You're probably wondering how they can be any good without any added eggs or oil but pumpkin is sort of an oil replacement in this case. They're still really moist! Plus they're the easiest thing ever. Yes, I know I say that about every recipe but honestly, it takes me longer to write this blog than it takes to make most of the recipes!
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Ingredients
- 1 box vanilla cake mix
- 1 tsp Pumpkin pie spice
- 1 15 oz can pumpkin Not pumpkin pie mix, just the canned pumpkin.
Servings: muffins
Instructions
- Preheat oven to 350 degrees.
- Mix all 3 ingredients together.
- Grease muffin tin with fat free nonstick spray.
- Fill the muffin tins and bake for 10 minutes or until they're cooked almost all the way through. They're really easy to over cook because they're so light.
Recipe Notes
Xoxo, Jenny
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