Ingredients:
1 Box of Duncan Hines Cake Mix
(My favorites are Spice and Devils Food, I have The Devils Food Flavor pictured here)
1 15oz can of Libby’s 100% Pure Pumpkin
Directions:
Preheat oven to 350 degrees
Empty the cake mix in a bowl and with clean hands pinch out all the clumps
(this is important because if you don’t the clumps turn crunchy when they are baked)
When they are pinched out add the can of pumpkin and fold it in with a rubber spatula
When it’s all folded together stir it for a creamier texture
Spoon into an ungreased muffin pan
(I use the mini pan because I come from the era where your mother
insists you eat EVERYTHING on your plate, so I will force feed myself
till EVERY last bite of the big ones are gone, so I can eat a mini one
and be satisfied all the way around)
Bake at 350 for 20 minutes
Here is the Skinny: 1 mini muffin contains 90 calories, 1.75g of fat,
0mgs of cholesterol, 16g of Carbohydrates 2g fiber , 9g sugar, 1g
protein
Now if you like toppings here is a quick and easy
topping recipe that I didn’t make tonight, but it adds protein and extra
sweetness:
Topping:
1 C Vanilla Greek yogurt ( I prefer Oikos)
A Splash of vanilla extract (I use a capfull)
½ cup powdered sugar
Mix all ingredients until they become thick and creamy
Set in the fridge for about 30 minutes then spread on the muffin and ENJOY!!
Source: Photo & Recipe ~ Mary K. of SBC
You,
too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme
when you prepare a batch of these fluffy and tender cheese puffs that
look like mini pumpkins. Romano cheese gives them a nice tang and their
cream cheese stems complete the seasonal look. —Taste of Home Test
Kitchen
- Prep: 20 min. Bake: 20 min.
- Yield: 18 Servings
20
20
20
40
Ingredients
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon balsamic vinegar
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 4 drops yellow paste food coloring
- 1 drop red paste food coloring
- 1/2 cup grated Romano cheese
- 2 eggs
- 20 sprigs fresh Italian parsley, stems removed
Directions
- In a small bowl, combine cream cheese and vinegar.
Cover and refrigerate. In a large saucepan, bring the water, butter and
salt to a boil. Add flour all at once and stir until a smooth ball
forms. Remove from the heat; let stand for 5 minutes.
- In a small bowl, combine the yellow and red
food coloring; stir Romano cheese and food coloring into dough. Add
eggs, one at a time; beating well after each addition. Continue beating
until mixture is smooth and shiny.
- Drop by level tablespoonfuls 3 in. apart onto a
greased baking sheet. Bake at 400° for 15-20 minutes or until lightly
browned. Remove to a wire rack to cool.
- Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.
