Pumpkin Chocolate Walnut Muffins

With the temperature dropping to freezing cold, what better way to warm up the house, other than baking goodies? So with that, I decided to make some muffins to not only get some warmth throughout the lower level of the house – but also to have some goodies since I haven’t baked since Halloween.
I had a few boxes of pumpkin cake mix, so I decided to put one box to good use.  This recipe is truly SO incredibly easy to throw together. The most tedious part is putting the batter into the muffin tins in the pan. They puffed up marvelously and are delightfully delicious and not guilty whatsoever!
 
Serves 12. 4 Points Plus Values.
Ingredients:
  • 1 box, Pillsbury Perfectly Pumpkin Cake Mix
  • 15 oz can Libby’s Pumpkin Puree
  • 2 tbsp Egg whites
  • 1 tsp Baking soda
  • 5 tbsp Water
  • 2 tbsp Milk chocolate chips (or semi-sweet)
  • 1 ¾ tbsp chopped walnuts
Line a muffin pan with 12 liners, spraying each tin with non-stick cooking spray.
Preheat oven to 350 degrees.
In a large bowl mix together cake mix, baking soda, pumpkin, egg whites and water until well blended and mixture is fully combined.  Evenly distribute mix to each muffin tin.
In a small bowl toss together chocolate chips and walnuts. Evenly sprinkle mixture over the top of each muffin.
Place muffins into oven and bake per box directions, adjust time based on how fast/slow your oven cooks. My oven is on the faster side and these were done in 16 minutes.  Cupcakes are done when a knife is inserted and it comes out clean.

Funfetti Dip

Funfetti cake is probably one of the best cakes that Pillsbury produces and sells.  There’s pudding in the mix which makes the cake super moist and who doesn’t love cute little sprinkles of color throughout their cake and if you’re feeling adventurous cute color sprinkles throughout their frosting?  The downside … it’s one of the higher calorie cake mixes.
Now fast forward to the fabulous brain power in some Weight Watchers members, someone (apologies, don’t know who the first person who created this recipe was) came up with a DIP using funfetti dip and incorporated it with some guilt-free additions.
I made this dip as one of the desserts to put out on Easter and it was quite a hit.  I will say it makes a HUGE vat of dip, which if I were to make this again, I would undoubtedly cut the recipe in half.  I served it with animal crackers as well as two pints of fresh strawberries.  (Side note: My 1 year old nephew LOVES strawberries and kept dragging himself onto the table to snag the strawberries out of the bowl. So cute!!)
Now if you want to make this dip at home all you need are 3 very simple ingredients.
  • 1 box of Funfetti cake mix
  • 2 cups fat free plain yogurt
  • 1 cup Lite Cool Whip
Mix the ingredients in a bowl and let it sit in the refrigerator for about 3-4 hours before serving.  It’ll make it into a thicker, frosting type consistency.
Serving size for 3 points plus you can have ¼ of a cup.  I found this serving to be very generous.  Of course, you’ll need to factor in the points for your animal crackers – or if you wanted to make it even more guilt-free eat it with strawberries.  Either way, it’s divine!
QUESTION:
Have you tried Funfetti dip?