Recipe: Pumpkin Spice Muffins

February 9, 2010

Since I started working out, I’ve gotten stingy with my calories. There isn’t much — except maybe my Mammy Jammy’s homemade pierogies or her poppyseed bread — worth the extra minutes on a treadmill. Still, there are times I crave an indulgence and one of my favorites is pumpkin bread. I discovered this simple recipe years ago and you can do virtually anything with it. Change out the carrot cake mix for chocolate cake mix or yellow cake mix. Toss in raisins or cranberries for added texture and fiber.

Pumpkin Spice Muffins

1 box carrot cake mix (or spice cake mix)

1 15-oz can pumpkin puree

Preheat oven to 375 F. Mix cake mix and pumpkin puree just until combined. Portion into muffin tin or mini-loaf pans sprayed with Pam Cooking Spray. Bake 25-45 minutes, until knife or toothpick inserted into center comes out clean. Let cool on rack.

Muffins will be dense and moist.

Nine mini-loaves = ~220 calories per loaf


2 Responses to “Recipe: Pumpkin Spice Muffins”

  1. […] eggs * almonds and a piece of fruit * peanut butter and celery sticks * glass of soy milk and a pumpkin muffin (yes, it’s a carb, but it’s an “okay” […]

  2. Mary Says:

    I love Pumpkin bread. And your recipe is much easier than mine. Pumpkin is one of the lower calorie foods I’m happy to report.

    Good luck on your journey. I’m on the same one. Not easy. It’s one step at a time. Falling off the wagon is nnormal and actually should be expected to happen.

    Mary G

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