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Yum!

October 22, 2007

I got this recipe off the WW message boards and tweaked it to add some chocolate chips to mimic a fattier recipe I’ve been dying to try.

Guilt-free chocolate chip pumpkin muffins

1 box spice cake mix (I used Betty Crocker’s Super Moist)
1 15-oz. can pure pumpkin puree (not pie filling)
1/2 cup water
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Combine cake mix, pumpkin and water, mix until smooth. Stir in chocolate chips. Divide batter between 20 muffin papers. Bake for 20-22 minutes.

Makes 20 servings
130 calories
3.3g fat
1g fiber

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