Weight Watcher's Chocolate Pumpkin Muffins

Contributed by Lisa at A Place to Land! Thanks, Lisa!

1 pkg. chocolate cake mix (or Spice Cake Mix) (look for 2.3 to 3.0 fat grams per serving on label)

1 can 15 oz. pumpkin (NOT pumpkin PIE filling)

3-4 cup water Mix ingredients together - will be thick - I had to use a wooden spoon to stir.

Bake @ 350 for 20 to 25 minutes

Makes: 24 small muffins 1 point each 12 reg. muffins 2 points each. I ended up with 1 and a half dozen good-sized regular muffins, so I counted them as 1.5 points each. They are better the next day - warm they taste spongy, cold they are FUDGY. You will not taste the pumpkin at all.

Banana-Nut Muffins

From "His Grace To Me" blog
Southern Living Version

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg lightly beaten
1 cup mashed banana
1/2 cup milk
1/3 cup oil
1/2 cup chopped pecans

In one bowl mix the dry ingredients
in another, whisk together the wet ingredients, including the banana.
Add wet ingredients to dry, stirring until moistened. Stir in pecans. Spoon batter into muffin cups
fill 3/4 full.
Bake at 400 degrees for 18-20 mins. or until golden. Remove from pans immediately.

Banana Bread Muffins

This is from Heather at Running To The Cross. Thanks, Heather!

In a large mixing bowl, cream together:
1 stick butter or margarine
1 cup sugar
Then add:
3 T milk with 1/2 t vinegar to sour
1 egg, beaten
1 t vanilla
Mix together & add to mixture:
1 cup mashed banana (about 2 bananas)
1/2 t baking soda
Mix together & add to mixture:
1 3/4 - 2 cups flour
1 t baking powder
1/2 cup chopped nuts (optional)
1/2 t salt

Mix well. Makes 1 large loaf or 2 small loaves or pour into greased muffin tins. Bake in a preheated 350*F oven for 40-45minutes (or 20-25 minutes for muffins) or until toothpick inserted in center comes out clean.

http://runningtothecross.blogspot.com

Rhubarb Nut Muffins

INGREDIENTS
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

TOPPING:
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

PREP
15 min.
COOK
20 min.
TOTAL
35 min.

DIRECTIONS
In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.

Cream Cheese Muffin Puffs

INGREDIENTS
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla extract
1 tube (10 ounces) refrigerated biscuits
1 package (3 ounces) cream cheese, cut into 10 cubes
SERVINGS
10
CATEGORY
Breads
METHOD
Baked
PREP
15 min.
COOK
15 min.
TOTAL
30 min.
DIRECTIONS
In a small bowl, combine the sugar and cinnamon. In another bowl, combine the butter and vanilla. Separate dough into 10 biscuits; press each into a 3-inch circle. Dip cream cheese cubes in butter and then in cinnamon-sugar. Place one in the center of each biscuit. Fold dough over cube; seal and shape into balls. Dip balls in butter an then in cinnamon-sugar. Place seam side down in greased muffin cups. Bake at 375° for 14-18 minutes or until golden brown. Serve warm. Yield: 10 muffins.

Blueberry Muffins

INGREDIENTS
2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1 egg
1 cup milk
1/4 cup butter or margarine, melted

SERVINGS
12
CATEGORY
Breads
METHOD
Baked
PREP
10 min.
COOK
20 min.
TOTAL
30 min.
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: 1 dozen.

Bumblebee Banana Cupcakes

SERVINGS
12
Sweet lovers are sure to make a beeline to the kitchen when you bake a batch of these cute-as-a-bug cupcakes. "These treats are perfect to serve for kids' parties or your next garden party," shares Beatrice Richard from Posen, Michigan.

INGREDIENTS:
1 package (14 ounces) banana quick bread and muffin mix

1 cup milk

1/2 cup vegetable oil

2 eggs

1 can (16 ounces) vanilla frosting

5 drops yellow food coloring

12 large yellow gumdrops

1/2 cup chocolate frosting

12 semisweet chocolate chips

24 miniature semisweet chocolate chips

12 large white gumdrops

Black shoestring licorice, cut into 1-inch pieces

DIRECTIONS:
In a large bowl, combine the muffin mix, milk, oil and eggs. Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a mixing bowl, combine vanilla frosting and food coloring. Frost cupcakes. Cut yellow gumdrops in half widthwise. Use the rounded tops for heads. Flatten remaining portions into ovals for bodies. Place one head and one body on each cupcake.
Place chocolate frosting in a resealable plastic bag; cut a small hole in a corner of the bag. Pipe stripes on gumdrop bodies to resemble a bumblebee. For the stinger, place one chocolate chip at the end of body with pointed end facing out. Position two mini chocolate chips in front of head for eyes. Cut white gumdrops in half lengthwise; position next to bodies for wings. Insert two licorice pieces for antennae.

Deputy Applesauce Muffins

This recipe came from The Deputy Domain and sounds so good. Be sure to check out Jodi's blog. I know she'd welcome your visit.

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tb. cinnamon
1/4 tsp. ground cloves
1 c. brown sugar
3/4 c. oil
3/4 c. applesauce
3 eggs
1 c. pecans

Preheat oven to 400oF. Line or grease muffin tins.Mix together dry ingredients.Add oil, applesauce and eggs.Mix until combined.Stir in nuts.Fill muffin tins about 2/3 full.Bake at 400oF for 12 to 15 min.