Best 4 Weight Watchers Pumpkin Spice Cake Recipes
Indulge in the delightful symphony of flavors with our weight watchers pumpkin spice cake! This guilt-free treat combines the warmth of autumn spices with the comforting taste of pumpkin, resulting in a moist and flavorful cake that satisfies your sweet cravings without compromising your health goals. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating this delectable dessert, providing you with step-by-step instructions and tips for achieving the perfect balance of flavors. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more!
Let's cook with our recipes!
2-INGREDIENT SPICE CAKE MIX MINI MUFFINS RECIPE
Simple & Delicious with only 2 Ingredients, these spice cake mini muffins are a hit every time I make them.
Provided by Martha McKinnon | Simple Nourished Living
Categories Dessert
Time 22m
Number Of Ingredients 2
Steps:
- Position an oven rack in the center of the oven.
- For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)
- 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!
- Divide the batter evenly among the mini muffin cup tins.
- Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.
- Remove and place on wire racks to cool.
Nutrition Facts : ServingSize 1 mini muffin, Calories 90 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1.6 g, Fiber 1 g
5 POINTS - WW PUMPKIN SPICE CAKE
I never really cared for pumpkin until recently, so I'm now on the hunt for pumpkin recipes. This is from the "Weight Watchers Simply Delicious Winning Points Cookbook."
Provided by mailbelle
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Spray a 10-inch pan with nonstick spray, then lightly dust it with flour.
- Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
- Combine the eggs, oil, milk, pumpkin puree, and vanilla in another bowl.
- Add the egg mixture to the flour mixture; stir just until blended.
- Pour the batter in the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes.
- Combine the confectioners' sugar and lemon juice in a bowl. Drizzle over the warm cake.
Nutrition Facts : Calories 224.4, Fat 6.7, SaturatedFat 0.8, Cholesterol 37.3, Sodium 101.3, Carbohydrate 38.1, Fiber 0.7, Sugar 22.2, Protein 3.6
WEIGHT WATCHERS PUMPKIN SPICE MUFFINS
I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!
Provided by kentonmom2002
Categories Low Protein
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 4
Steps:
- Mix pumpkin, cake mix, and water together with a hand mixer.
- Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
- Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.
Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1
WEIGHT WATCHERS PUMPKIN CAKE RECIPE
Provided by bweber
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour. Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick. Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula. Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack. Let the cake cool completely, about 30 minutes more. Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree has a more intense flavor than canned puree. If you're using canned puree, be sure to drain it well before using it.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan will give the cake a beautiful shape and allow for even baking.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature: The cake will stay fresh for up to 3 days.
Conclusion:
This pumpkin spice cake is a delicious and festive treat that's perfect for fall. It's easy to make and can be enjoyed by people of all ages. Whether you're hosting a holiday party or just want a sweet treat to enjoy at home, this cake is sure to be a hit.
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