Weight Watchers Pumpkin Spice Cake Recipes
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
5 POINTS - WW PUMPKIN SPICE CAKE
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
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 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
WEIGHT WATCHERS PUMPKIN CAKE RECIPE
Provided by bweber
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
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From weightwatchers.com
Servings 9Total Time 5 hrs 15 minsCategory Dessert,Snack
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Servings 9Total Time 5 hrs 15 minsCategory Dessert,Snack
- 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.
- Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice. Serve immediately.
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