Skinny Pumpkin Coffee Cake Mini Muffins/2 smart points

Ingredients
Cooking spray (with flour in it)

1 package (16.25 oz) Duncan Hines yellow cake mix

2 tablespoons flour

1 (15 oz) can pumpkin

½ cup water

¼ cup canola oil

2 egg whites

1 large egg, I love Egg-Land’s Best eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

½ cup rolled oats for topping

½ cup plus 2 tablespoons powdered sugar

3 teaspoons water

½ teaspoon vanilla



Directions
1. Preheat oven to 350 degrees. Coat mini muffin trays with cooking spray (with flour in it)

2. In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, water and oil. Mix for a few seconds to combine. Add the egg whites, egg, vanilla, cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down the sides. Mix again for a few seconds.

3. Fill each mini muffin cup ¾ to the top. Sprinkle each with ½ teaspoon of rolled oats.

4. Bake for 20-21 minutes or until a toothpick inserted comes out clean

5. Let sit for a few minutes then carefully remove form pan. Cool. Continue to bake remaining muffins.

6. In a small bowl, mix together glaze ingredients. Drizzle each mini muffin with ¼ teaspoon glaze.

Makes 72 mini muffins total
Nutrition Facts
for 1 mini muffin
44 calories
1.4g fat
2mg sod
1g prot
7g carbs
43mg sod
0g fiber
4g sugar
SmartPoints value : 2