WW Pumpkin Spice Muffins

My mom shared this recipe with me several years ago.  She got it through Weight Watchers.  I have enjoyed making these for an easy and super fast breakfast or snack whenever the craving of Autumn spices arrives.  They are high in fiber, low in fat, and SUPER moist! 

BTW, if you are a WW follower, I think this is suppose to have 2-3 points for a regular sized muffin but only 1 point for a mini muffin.  

     Ingredients

• box of Duncan Hines Moist Deluxe Spice Cake
• 1 can (15 ounces) Pumpkin  or  2 cups (just shy) of pumpkin puree
• 1 cup water

1. Put all three ingredients in a bowl and mix with a spoon.  You can use a mixer, but I find it is less to clean if I just use a spoon.  Don't worry if there are a few small chunks of cake mix still showing...just mix as good as you can...you won't notice the difference once it is baked.
2. Spoon into muffin tins sprayed with nonstick spray or lined with muffin paper cups.
3. Bake at 350 for 20 minutes.
4. Let cool on a wire rack for 10 minutes.  They taste the best once they have completely cooled off.

* I line 12 muffin tins with the paper cups and bake them in the morning.  The remaining batter I put in a container in the refrigerator.  I pull it out later that day to use as a snack or the next morning for more muffins.  The entire recipe makes about 20-24 muffins based upon how much you scoop and put in each.