Weight Watchers Pumpkin Spice Cake Recipes
WEIGHT WATCHERS PUMPKIN SPICE MUFFINS
I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!
Provided by kentonmom2002
Categories Low Protein
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1
2-INGREDIENT SPICE CAKE MIX MINI MUFFINS RECIPE
Simple & Delicious with only 2 Ingredients, these spice cake mini muffins are a hit every time I make them.
Provided by Martha McKinnon | Simple Nourished Living
Categories Dessert
Time 22m
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1 mini muffin, Calories 90 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1.6 g, Fiber 1 g
PUMPKIN DUMP CAKE
A classic dump cake recipe starts by spooning (or dumping) canned fruit pie filling in a casserole dish, then sprinkling on dry cake mix, topping it with butter, and baking until the mixture resembles cobbler. That's certainly easy, but those desserts are loaded with fat and sugar. Our approach is to instead start with canned pumpkin that we lightly sweeten with a touch of brown sugar. We still use dry cake mix for convenience, but we nix the butter. You end up with a pudding-like pumpkin layer on the bottom and a crisp streusel-like topping.
Categories Snacks,Dessert
Time 1h10m
Yield 15 servings
Number Of Ingredients 9
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
Nutrition Facts : Calories 45 kcal
WEIGHT WATCHERS PUMPKIN CUPCAKES
Make and share this Weight Watchers Pumpkin Cupcakes recipe from Food.com.
Provided by Jazziegirl8751
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 100.2, Fat 3, SaturatedFat 0.8, Sodium 184.6, Carbohydrate 17.5, Fiber 1, Sugar 10.6, Protein 1.1
WEIGHT WATCHERS PUMPKIN SPICE CAKE
GOT THIS RECIPE FROM MY HUSBAND'S COUSIN. SO MOIST AND SOOO GOOD AND IT IS WEIGHT WATCHERS SO NO GUILT.
Provided by Kelly Rice
Categories Cakes
Time 50m
Number Of Ingredients 6
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.
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- Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.
- In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.
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- Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.
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- Add the cake mix, pumpkin, water, pumpkin pie spice and cinnamon to a mixing bowl. Combine using a handheld mixer on medium for two minutes.
- Line a cupcake pan with cupcake wrappers. Fill each one half full with the cake batter. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
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