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Pumpkin and Chocolate Muffins

These muffins are low-fat, cholesterol free and packed with carotenoids (the orange pigments in fruits and veggies that turn into vitamin A in your body). They are easy to make and perfect for a sweet treat or a twist on breakfast.

Serving Size: 2 mini-muffins - 2 grams fat, 91 calories, 1 gram protein, 0 mg cholesterol, 24 mg calcium, 161 mg sodium, 1 gram fiber

  • 1 box devils food cake
  • 1 15 oz. can pumpkin
Pumpkin and Chocolate Muffins
  1. Spray muffin tins with non-stick cooking spray.
  2. In large bowl mix pumpkin and dry mix until all is moist.
  3. Fill each tin with about 2 Tbs of mixture.
  4. Bake 350 degrees for 10-17 minutes or until toothpick comes out clean.
  5. Remove from pan and place on wire rack.
  6. Optional: Dust with powdered sugar.
Published: Wednesday, June 22nd, 2011 by Kelly
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