Weight Watchers Pumpkin Cupcakes Food
LOW-FAT PUMPKIN SPICE CAKE RECIPE
A very simple easy pumpkin Bundt cake that begins with a spiced cake mix. It's a great easy low fat dessert perfect for fall.
Provided by Martha McKinnon | Simple Nourished Living
Categories Dessert
Time 50m
Number Of Ingredients 9
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
Nutrition Facts : ServingSize 1 slice, Calories 167 kcal, Carbohydrate 28.3 g, Protein 2.7 g, Fat 5.4 g, Fiber 0.5 g
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 CHOCOLATE CUPCAKES
When I attended my first weight watchers meeting and the leader shared this recipe, my first thought was "right!". There was no way I was going to believe this was good, AND low in points. Eventually I had to try it though. Now my DH who wants nothing to do with pumpkin OR lite anything, had a fit over these cupcakes. Of course he still doesn't know the truth and I'm not about to tell him! (weight watchers points = 1) I did try making it as a cake in a 9-13 pan and the center stays way too moist, so I recommend the muffin method. Perfect for when nothing will do but chocolate! UPDATE: One reviewer suggested using 1/4 cup of water to get a more cake-like consistency and it works great. 1/2 cup of water will produce a denser and richer texture. Whatever you choose, enjoy!
Provided by Lady Dancer
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 3
Steps:
- Mix all together by hand or you may use a mixer.
- Bake at 350°F in mini muffin tins for 30-35 minutes.
Nutrition Facts : Calories 127.7, Fat 4.5, SaturatedFat 0.9, Sodium 234.6, Carbohydrate 22.3, Fiber 0.8, Sugar 11.2, Protein 1.9
WEIGHT WATCHERS CHOCOLATE PUMPKIN MUFFINS
This recipe came from the WW's members board. It was posted by Heather. I don't want to take credit for someone else's work. I use regular muffin tins and make them smaller than cupcakes, about half the size of regular muffins and twice the size of mini muffins. I count the larger ones as two points+ value. The mini's are a...
Provided by Phyllis R Pack
Categories Muffins
Time 30m
Number Of Ingredients 3
Steps:
- 1. Mix all ingredients together. Mixture will be very thick. (depending on the brand of cake mix I some times add just a bit more water)
- 2. Bake in mini muffin tins @ 350 for 15-17 minutes.
- 3. Let them cool. They are very dense, like brownies. They freeze well too.
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