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.
  • 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.