I froze the rest of the canned pumpkin. You can measure it out first and write it on the bag. The recipe called for a 15oz can, but I couldn't find that size. That works out to a little less than 2 cups, but I wasn't about to try and measure 1.875 cups.
Pumpkin Spice Muffins
22 servings | PointsPlus per serving : 2
1 box spice cake mix
2 cups canned pumpkin (not pumpkin pie filling)
4 teaspoons pumpkin seeds
Preheat the oven to 350F and line 22 muffin tins with paper liners. I suppose you could make your muffins a bit larger, but then your points value will go up of course.
In a large bowl, mix the cake mix and pumpkin together. At first I was unsure about this recipe, because the pumpkin seemed a little thick. I was mixing and it really wasn't coming together. But after mixing some more, it finally turned into a thick batter.
Use a large cookie scoop to divide the batter among the paper liners, then flatten it in the middle a little. Sprinkle a few seeds on top and bake for 15 minutes. Don't over cook these, they may end up dry. Test them after 13 minutes and if the tester comes out clean, remove them from the oven. They're nice and moist on the inside despite looking a little dry on the outside.
Linking to Gooseberry Patch : Pumpkin