She calls her 2-ingredient chocolate pumpkin muffins (with a PointsPlus value of *5) Yum Yum Brownie Muffins.
I also stumbled upon a recipe for turning the two ingredients into cookies in Camilla Saulsbury’s fun cookbook The Ultimate Cake Mix Cookie Book: More Than 375 Delectable Cookie Recipes That Begin with a Box of Cake Mix.
Which to make, muffins or cookies? I decided to stir the two ingredients together and make a few muffins, mini muffins and cookies from it.
Talk about a fun and successful experiment. Everything turned out tasty.
The muffins and mini muffins were moist and not-too-sweet.
I added a few mini chocolate chips to the remaining batter used to make the cookies, giving them a richer flavor.
My guys thought they were all good but liked the cookies best 🙂
Here’s a fun video with Hungry Girl, Lisa Lillien, demonstrating How to Make these Simple 2 Ingredient Chocolate Muffins:
Ingredients
- 15 ounces canned pumpkin puree (not pumpkin pie mix)
- 1 box (18.25 ounces) chocolate cake mix
- 2/3 cup mini semisweet chocolate chips (optional)
Instructions
Makes 12 regular or 36 mini muffins or 36 cookies.
Position an oven rack in the center of the oven.
For muffins, preheat the oven to 400F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.
For cookies, preheat the oven to 350F degrees and line cookie sheets with parchment paper or coat with non-stick spray.
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!
Stir in the mini semisweet chocolate chips, if using.
For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 20 minutes for muffins and 12 minutes for the mini-muffins.
For cookies, drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes, or until the edges are firm and the centers are just barely set when lightly touched.
Remove from the oven and cool for 1 minute on the cookie sheets and then transfer the cookies/muffins with a spatula to wire racks to cool completely.
Recipe Notes
When making 12 large muffins (serving size: 1):
Weight Watchers PointsPlus *5
Weight Watchers SmartPoints *8
When making 24 smaller muffins (serving size: 1):
Weight Watchers PointsPlus *2
Weight Watchers SmartPoints *4
When making 36 mini muffins or cookies (serving size: 3):
Weight Watchers PointsPlus *5
Weight Watchers SmartPoints *9
Thanks done share recipes to : https://simple-nourished-living.com/2-ingredient-skinny-healthy-chocolate-pumpkin-muffins-cookies/