Weight Watchers Pumpkin Cake Recipes

2-INGREDIENT SPICE CAKE MIX MINI MUFFINS RECIPE

Steps:

• Position an oven rack in the center of the oven.
• For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)
• Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!
• Divide the batter evenly among the mini muffin cup tins.
• Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.
• Remove and place on wire racks to cool.

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

PUMPKIN DUMP CAKE

Steps:

• Preheat oven to 350°F. Coat a 13 x 9-inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
• Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
• Serving size: 1 piece of cake and 1 tbsp whipped topping

LOW-FAT PUMPKIN SPICE CAKE RECIPE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
• Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.
• Stop and scrape down the sides of the bowl with a rubber spatula.
• Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.
• Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
• Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
• Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.
• Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.
• Let the cake cool completely, about 30 minutes more.
• Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired

WEIGHT WATCHERS PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes.

WEIGHT WATCHERS PUMPKIN SPICE CAKE

Steps:

• 1. MIX PUMPKIN, CINNAMON, WATER, CAKE MIX
• 2. BAKE AT 350 DEGREES FOR 40 MINUTES
• 3. MIX COOL WHIP AND PUDDING MIX
• 4. ONCE CAKE IS COOLED SPREAD ICING AND THEN I TOPPED MINE WITH A CINNAMON AND SUGAR MIX OR YOU CAN DO SOMETHING MORE FESTIVE.