This weekend I felt inspired to bake!
You can’t have a blog titled “No thanks to cake” and not be inclined to say “Yes please” to cake…
To be honest: I love cake. I love cookies. And… I’m dying for Red Velvet.
But since I started my healthy living journey, I’ve had to really think about when I want to say “yes, please” and choose other moments to say “no.”
One of the keys to having your cake and eating it too is coming up with healthier alternatives to your favorites, and that’s what I do best here at NTTC.
Today’s recipe is a variation of a Hungry girl Recipe I tried years ago… Pumpkin + cake mix = great muffins! Since it’s Valentine’s Day, I decided to make a beautiful red velvet version of this recipe. I hope you like it as much as I do.
Red Velvet Pumpkin Muffins
Adapted from Hungry girl
For 12 people
INGREDIENTS
1 15-ounce can pumpkin (not pumpkin pie mix)
1 box Red Velvet cake mix
Cooking spray
INSTRUCTIONS
1. Preheat your oven to 400 degrees. Empty your can of pumpkin into a large bowl.
2. Add cake mix and mix with a hand mixer. Note: The dough will be EXTREMELY thick. You will be tempted to add water. NOT! Just join in… trust me!
3. Spray a muffin tin with cooking spray, pour the batter into the muffin tin and divide it evenly between the 12 compartments.
Remember I said the batter would be thick…
4. OPTIONAL STEP: This dough is prepared a little differently. The peaks you see below do not flatten, but simply form like small mountains.
You can make your muffins prettier by smoothing the top of the muffins before baking. I do this with the back of a teaspoon. Run your teaspoon under hot water and use it to smooth the top of the muffin. You will need to run your spoon under hot water after every other muffin flattening. In the end, your muffin “batter” will look like this.
5. Bake your muffins at 400 degrees for 20 minutes and look at the beautiful muffins you made…
You are so pretty!!!!
And they taste just as delicious as they look. Because they are made from pumpkin, the muffins are quite dense (they actually feel heavy!) making them filling. You won’t be disappointed, I promise! I’ve also used the same recipe with different cake mixes: the “Spice Cake” and “Devil’s Food Cake” mixes also make rockin’ muffins… experiment with other flavors too!
Per 1 muffin portion:
CAL 192; FAT 3g; SAT FAT 1 g; CARBS 37g; FIB 1g; PROT 2g; SUG 31g
WW Points+: 5; WW Freestyle Smart Points: 6
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