Servings: 12
Ingredients
15 ounces canned pumpkin puree or fresh pumpkin (not pumpkin pie mix)
1 box chocolate cake mix
*1/4 dark chocolate chips (optional)
1-2 cups water for pressure cooker
Steps
Ignore the cake directions
1. Mix the cake mix and pumpkin together with a hand mixer.
It will be very thick.
2. Then mix the chocolate chips in.
3. Lightly spray the pans with cooking spray.
4. Pour or spoon into pans or muffin pan. I used 2 stackable pots.
5. Pour 1-2 cups of water in your pressure cooker.
6. Place trivet in cooker and the pans on the trivet.
7. Cook for 60 minutes on high pressure or cake option, if using the stackable type pots (they take a little longer to cook)
8. Natural release for 15 minutes.
9. Then let cool in pans
*If you use a cake pan with foil on top try 30 -40 minutes instead.
*I used the stackable pots, they take longer to cook because they are thicker and covered
Notes
When making 12 large muffins (serving size: 1):
Weight Watchers PointsPlus: *5
Weight Watchers SmartPoints: *8
Weight Watchers Freestyle SmartPoints: *11
When making 24 smaller muffins (serving size: 1):
Weight Watchers PointsPlus: *2
Weight Watchers SmartPoints: *4
Weight Watchers Freestyle SmartPoints: *5
Comments