Pumpkin Pie Cupcakes

Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 2 points +)

1 ( 15 oz) can pumpkin
1/2 c. sugar
1/4 c. brown sugar
1/2 c. egg beaters
1 tsp. vanilla
3/4 c. ( 2%) evaporated milk
2/3 c. flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
16 T. Cool Whip Free


Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.

Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.

Fill each muffin cup 2/3  full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.

weight watchers recipes | Butterfinger Pie Recipe

Ingredients:

– 4 low fat graham cracker sheets
– 1 tub Fat Free Cool Whip, 8 oz
– 1 Butterfinger Candy Bar (2 oz), crushed
– 1/4 cup Hershey’s Light Chocolate Syrup
– 1/4 cup Smucker’s Sugar Free Caramel Topping


Directions:

Very lightly spray an 8 x8” glass dish or pan with butter flavored non-fat cooking spray. Line the bottom with the graham cracker sheets into the bottom. Mix together the whipped topping with half of the crushed Butterfinger. Spread the cool whip mixture over the graham crackers. Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at least 4 hours. Cut into 8 equally sized pieces.

Entire recipe makes 8 servings
Serving size is 1 piece
Each serving = 3 Point Total