One cake mix(I love carrot, but you can use any kind!)
1/2 cup water
1 small can pumpkin(pure, not pie mix)
Mix ingredients together and place in muffin tins. Bake about 10 minutes longer than the box instuctions.
Makes 24 small muffins for 1 point each, or you can make 12 LARGE muffins at 2 points each. They can be served at room temperature, or while still warm with a dollop of fat free whipped cream and taste just like warm pumpkin pie! They freeze well, I like to make two batches at once with a large can of pumpkin(just split the can in half if you are making two different flavors)and freeze them for later. Picture is one chocolate and one made with yellow cake mix.
