Stumble It!
WW Pumpkin Cupcakes
1 15oz can pumpkin
1 box reduced sugar cake mix
1 cup of water
Mix all together and fill lined cupcake pan 3/4 of batter in each. Bake at 350 for approx 12-15 minutes or until toothpick comes out clean. Let cool on a rack for 10 minutes then, remove from pan and cool completely on rack.
Pumpkin Mousse Frosting
- 15 ounces canned pumpkin
- 1 (3 1/2 ounce) boxes fat-free sugar-free instant vanilla pudding mix
- 2 cups skim milk
- 1 teaspoon pumpkin pie spice
- 1 - 8oz tub fat-free whipped topping
Mix first four ingredients together. Fold in the tub of whipped topping. Frost cooled cupcakes and store in refrigerator. Frosting will hold up if left out for a few hours if not too hot in room.
So then this morning my daughter and I were going to drive 45 minutes to IHop for Pumpkin Pancakes ... I had 1/2 of a can of pumpkin in my fridge, which is MUCH closer then IHop, so I made Chocolate Chip Pumpkin Pancakes ... OMG as my daughter said ... they were quite yummy!!!
Pumpkin Pancakes
makes approx 12 regular size or 24 dollar size
for my WW friends ... if you leave out the oil,
each pancake is only 1 point each!!!
1 1/4 cup all purpose flour
2 T. brown sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. pumpkin spice (recipe below)
1 cup buttermilk
1 T. molasses
2/3 cup pumpkin puree (I used canned)
1 egg
2 T. veggie oil
Mix all dry ingredients together, mix all wet ingredients together. Mix wet and dry together until just mixed. Spray your frying pan with non stick cooking spray, pour approx 1/4 cup batter for each pancake. If so desired, top with chocolate chips before turning. ENJOY!!!
Pumpkin Spice Recipe:
1 t. cinnamon
1 t. mace
1 t. ginger
1/2 t. allspice
1/2 t. cloves
1/2 t. nutmeg
Mix together and store unused spice in an airtight container (I use an old Pumpkin Spice Container and just keep refilling it)
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