Pumpkin Muffins/Cookies/Cake?

This is, BY FAR, my dear husband's favorite dessert (right now..HA HA)! I think he could eat these until they come out of his ears. I cannot take credit for this recipe, as it was given to me by my dear mother, who is a Weight Watchers leader. It is absolutely delicious and can be made as muffins, cookies, and recently my lovely nestie friend, Skye, told me she tried it as a CAKE and it was fantastic!!! I am posting the recipe as muffins, as that is what we normally have in our house! These bad boys are packed with moisture, and are fantastic by themselves, but can be even better with just a little bit of whipped cream cheese frosting from your local grocery store (I think we use Betty Crocker)!!!





Try it out and let me know what you think!



Pumpkin Muffins!

1 box yellow/spice cake mix

1 can (15 oz) pumpkin (NOT pie filling)

1 cup water


Directions:

1. Preheat oven according to your cake mix package directions.

2. Lightly spray 2 muffin pans with Pam (I take a paper towel and then smear around the Pam after spraying---still greases the pan, but doesn't leave TOO much Pam).

3. In a large mixing bowl, mix together the cake mix (DO NOT add the eggs, oil, etc...just the mix), pumpkin, and water according to the cake mix box directions.

4. Once thoroughly mixed, pour your mixture into the 2 muffin pans. Depending on how big I make them----I always end up between 20-24 muffins.

5. Place in the oven and bake until a toothpick inserted into a muffin comes out FAIRLY clean. These muffins will be SUPER moist. Use the cake mix cooking directions as a guideline. However, I generally take mine out when the toothpick inserted doesn't come out COMPLETELY clean. You don't want them to be over-cooked. So, start with the package directions, check with the toothpick, and then add time as needed from there. I think we maybe add 3-5 minutes, per the norm.

GOOD LUCK!!! Let me know what you think!