Directions: Preheat oven to 425 degrees. Spray muffin tins with non-stick cooking spray. Combine cake mix, pumpkin and water, and mix ingredients together for a minute or two. It will be slightly lumpy. Spoon mixture into muffin pan. There will be enough batter for 20 "pudding" rounds. Top each with a spoonful of streusel topping from box, and bake for approximately 30 minutes. Let tin cool for 5-10 minutes before removing the "cakes." Serve warm with a small scoop (1/4 cup) of Caramel Delight Grand Light ice cream.
Pumpkin Fluffernuggets
(1 Fluffernugget = approximately 27-30 calories, <1g fat, 58mg sodium, 5g carbs, 1g fiber, 2g sugar, 0.5g protein each - less than 1/2 a WW point each)
You can eat THREE of these cool clouds of creamy, crunchy pumpkinlicious goodness for just ONE POINT! (Pssst...they taste JUST like Pumpkin Ice Cream.)
Ingredients: 7.5 oz. pumpkin (1/2 of a 15 oz. can) 1/2 container Cool Whip Free 1/2 package Vanilla Fat Free Sugar Free Jell-O Pudding Mix 1/4 cup Grape Nuts or 1 small package of Crum Creek Brilliantly Blended Soy Nuts
Directions: Combine pudding, pumpkin and Cool Whip in a bowl. Stir in Grape Nuts or Brilliantly Blended Soy Nut Mix. Spoon into non-stick mini muffin tin and freeze. Makes 15 yummy "nuggets".
A Fluffy Good Time!
CHEW ON THIS: Today, November 3rd, is National Sandwich Day. Opt for one on a low carb tortilla or some Wonder Light bread.
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