2 Ingredient Chocolate Muffins or Cookies

This recipe may seem a little unbelievable but it makes a delicious, moist cake without any flavor of pumpkin at all.

Makes 12 regular or 36 mini muffins or 36 cookies.

  Ingredients

15 ounces canned pumpkin puree (not pumpkin pie mix)
1 box (15.25 ounces) devil's food chocolate cake mix

Instructions

• Position an oven rack in the center of the oven.
• For muffins, preheat the oven to 400F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.
• For cookies, preheat the oven to 350F degrees and line cookie sheets with parchment paper or coat with non-stick spray.

1. 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!

• For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 20 minutes for muffins and 12 minutes for the mini-muffins.
• For cookies, drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes, or until the edges are firm and the centers are just barely set when lightly touched.

Remove from the oven and cool for 1 minute on the cookie sheets and then transfer the cookies/muffins with a spatula to wire racks to cool completely.

~Weight Watchers