Weight Watchers Pumpkin Spice Cake Food

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Weight Watchers Pumpkin Spice Muffins image

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

Ingredients

1 (15 ounce) can pumpkin
1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup water
nonstick cooking spray

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

5 POINTS - WW PUMPKIN SPICE CAKE

5 Points - Ww Pumpkin Spice Cake image

I never really cared for pumpkin until recently, so I'm now on the hunt for pumpkin recipes. This is from the "Weight Watchers Simply Delicious Winning Points Cookbook."

Provided by mailbelle

Categories Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1/4 teaspoon salt
4 eggs
1/2 cup canola oil
1/2 cup nonfat milk
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 375 degrees. Spray a 10-inch pan with nonstick spray, then lightly dust it with flour.
Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
Combine the eggs, oil, milk, pumpkin puree, and vanilla in another bowl.
Add the egg mixture to the flour mixture; stir just until blended.
Pour the batter in the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes.
Combine the confectioners' sugar and lemon juice in a bowl. Drizzle over the warm cake.

Nutrition Facts : Calories 224.4, Fat 6.7, SaturatedFat 0.8, Cholesterol 37.3, Sodium 101.3, Carbohydrate 38.1, Fiber 0.7, Sugar 22.2, Protein 3.6

WEIGHT WATCHERS PUMPKIN CAKE RECIPE

Weight Watchers Pumpkin cake Recipe image

Provided by bweber

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for coating the cake pan
Flour for dusting the cake pan
1 package (18.25 ounces) spice cake mix
1 cup canned pumpkin puree, NOT pumpkin pie mix
1/4 cup canola oil
3/4 cup water
3 extra large eggs
1 teaspoon cinnamon
Confectioners sugar for dusting on top

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

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