Friday, August 27, 2010

D-Feast Friday: Pumpkin Brownie Muffins.

I haven't even tried this recipe yet, but I'm really, really excited about it.  I'm a fan of both chocolate and pumpkin, so I kind of think you can't go wrong with this one.  Plus, the elimination of the oil and egg you'd normally add to the cake mix means this is a low-fat and low-cholesterol alternative (with a bit of fiber)!  Win!  Definitely not low-carb, though.  Lose!  This will probably make some appearances at our football parties this fall.  (Go Big Red!)

Yum Yum Brownie Muffins

(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)

1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)


Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

(Recipe credit:  Hungry Girl


  1. i demo-ed those at my old job! although they were wheaty, i heard very good things about how they tasted. yums! ~C

  2. I'm totally going to try this! My husband is allergic to eggs, so desserts are few and far between in our household.

    Thanks for sharing!

  3. Oh, this could be totally worth the carbs... Love brownies, love pumpkin.

  4. I make these except I use spice cake mix instead of chocolate. I only have one cupcake sheet so half the batter I end up just putting on a cookie sheet like cookies and they puff up. We call those ones the muffin tops.


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