Weight Watchers-Sugar-Free Pumpkin Muffins


For the Muffins:

2 overripe bananas
1 can pumpkin puree
1/2 cup unsweetened oat milk (or water, or your preferred milk)
1 tsp vanilla extract
Ground cinnamon (to taste)
Pumpkin spice (to taste)
1 box Pillsbury sugar-free yellow cake mix
For the Icing:

1 cup monk fruit sugar-free powdered sweetener
1 tsp vanilla extract
2 tbsp skim milk (or more for a thinner icing)

Preheat your oven to 350°F (175°C).

In a mixing bowl, mash the overripe bananas until smooth.

Add the canned pumpkin puree, oat milk (or your preferred liquid), vanilla extract, a dash of ground cinnamon, and pumpkin spice. Stir well to combine.

Gradually incorporate the sugar-free yellow cake mix into the wet ingredients, making sure it’s thoroughly blended.

Line a muffin tin with cupcake liners or lightly grease the muffin cups.

Spoon the muffin batter into the cups, filling each about two-thirds full.

Bake in the preheated oven for approximately 23 minutes or until a toothpick inserted into a muffin comes out clean.

Allow the muffins to cool completely before adding the icing.

For the Icing:

In a separate bowl, combine the monk fruit sugar-free powdered sweetener, vanilla extract, and skim milk. Adjust the milk quantity to achieve your desired icing consistency.

Once the muffins are completely cooled, drizzle or pipe the icing onto the muffins using a piping bag.

Lightly sprinkle more ground cinnamon over the icing for an extra layer of flavor