On Tuesday afternoon, I took the most delicious yoga class. I swear, the more I practice yoga the more amazing I feel. Grounded, peaceful, and ultimately happy. If you haven’t yet found a yoga practice, grab a mat and try it out. I find it to be life-changing… and I don’t use words like that lightly.
After my class I ran some errands and ate dinner, but ended up finding myself craving something SWEET. I have VERY LITTLE in my house that I would call sweet. Some Sugar-Free Jello, some fruit, but nothing in the form of real-deal dessert snacks.
What I did have in my cupboard was a cake mix.
Now, this blog isn’t called “No Thanks to Cake” for nothing… I love cakes and sweets. However, over time, I’ve REALLY had to cut back and try to find healthier ways to consume my favorite flavors.
The cake mix I had my eyes on was a yellow cake… because what’s more delicious than yellow cake!? (Remember, the Diet Cake and the Gooey Butter Cookies and Gooey Butter Cake? – – I believe I’ve made my point.)
Tuesday’s creation was a spinoff of the Red Velvet Pumpkin Muffins you guys loved so much. Same process, but made with a yellow cake mix instead. Uh-mazing….
Adding the pumpkin to the mix creates the most moist and filling muffins. They have a little more of a pumpkin flavor than the other versions I’ve made. My recommendation is to take these to work or find some hungry friends to share them with… slightly dangerously delicious.
Vanilla Pumpkin Muffins
1 Yellow Cake Mix
1 15 oz can pumpkin (not pumpkin pie filling)
1. Preheat your oven to 400 degrees.
2. Combine cake mix and pumpkin in a large bowl, mixing with an electric mixer until batter is smooth. Note: You will want to add water, thinking you need to thin out the mix. Don’t do it!
3. Spray a muffin tin with cooking spray, and add batter to each cup dividing the batter equally amongst the 12.
4. With a spoon slightly wet with water, smooth out the tops of each muffin. Note: The batter will bake differently than normal muffins, with strange peaks if you don’t smooth them out. Totally optional, but I like mine to look pretty.
5. Bake muffins for 20 minutes at 400 degrees.
6. Remove from the oven to a cooling rack, and get ready to enjoy!
Per 1 muffin serving:
CAL 145; CARB 33g; FAT 1g; PROT 1g; FIB 2g; WW Points Plus: 4
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