1 chocolate fudge cake mix (I'm a Betty Crocker snob)
1 15 oz can pumpkin (NOT pumpkin pie mix)
1/4 cup miniature chocolate chips

1. Heat your oven to 375. Line a baking sheet with parchment paper.
 
2. Put the cake mix, pumpkin, and chocolate chips in a medium bowl. Mix it all together until it's smooth. It can take a little while to get the dry mix incorporated with the pumpkin, so be patient.
 
3. Use a medium-sized cookie scoop to drop the batter on the prepared baking sheet.
 
4. Bake for 12-14 minutes (mine were done more to the 14-minute side). Remove them to a wire rack to cool.

You should get about 48 muffin tops (I have to scrape the bowl for the last one). You can also make these in a muffin pan. Use a muffin-size scoop and cook them a little longer, maybe 20 minutes. Or you can use a muffin-size scoop to make bigger muffin tops; again, cook them a little longer.

I keep them in the fridge because we eat them fast enough, but they also freeze great.

Per 1 of 48: 41 cal/1g fat/0.5g fiber/1 WW point
Per 2 of 48: 82 cal/2g fat/1g fiber/2 WW points
Per 3 of 48: 123 cal/3g fat/1.5g fiber/2 WW points
Per 4 of 48: 164.5 cal/4g fat/2g fiber/3 WW points
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