2 Ingredient Brownie Muffins

This week my husband is away on a business trip and he took my camera with him, so again, no pictures. But, I do have a super simple, super easy recipe for you that has just two ingredients! And, its pretty healthy! I served these at a girls night in I was having at my house, and none of the girls could believe how simple and delicious they were. You'd never believe that they have just 2 ingredients, and that one of them is pumpkin.

2 Ingredient Brownie Muffins

from Hungry-Girl.com

Ingredients:

• 1 box your favorite Devil's Food cake mix (I used Betty Crocker Moist Deluxe)
• 1 15oz can pumpkin (I recommend Libby's brand)

Directions:

Preheat your oven to 325 degrees. Line a muffin tin with paper cupcake liners. Combine the cake mix and canned pumpkin in a bowl. It will be relatively thick, but don't be tempted to add water, oil, eggs, or anything else, as it will ruin the mixture. And add fat and calories, and we wouldn't want that, now would we? Fill each muffin cup 3/4 of the way full with the mixture. I think I got 16 muffins out of my batch, but I wasn't really exact with the measurements. Bake at 325 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack & enjoy!

1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points.

Variations:

• Instead of Devil's Food cake mix, try using spice cake for yummy, moist pumpkin spice muffins.
• To add a little bit of decadence to your brownie muffins, stir in chocolate chips or other add ins. I bet peanut butter chips would be good. Of course, this makes them higher in fat and calories. Last night, I stirred in some Nestle chocolate chunks that I had in the pantry.
• You can also just spread this in an 8x8 baking dish and cut into squares for low fat brownies. A friend of mine made hers this way and they turned out great!

Pumpkin Whoopie Pies

I found this recipe by way of the LiveJournal community bakebakebake. It is courtesy of the community member spracker, so all credit for this absolutely delicious and perfect fall treat goes to her.

I did, however, run into one small problem. No one here had heard of whoopie pies! I had, maybe because I peruse cookbooks and food blogs online for hours at a time, or maybe because I tend to watch exhorbatant amounts of Food Network, but no one at the Halloween party I went to knew what they were and snickered at the name. So, of course, I turned to my trusty friend Wikipedia to find out the origin of the Whoopie Pie.

"A whoopie pie, sometimes alternatively called a gob, black-and-white, or bob is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them. In Western Pennsylvania they are known as "gobs."
They are popular both as a simple dessert or as a snack food. They can be purchased wrapped in plastic at Amish farmers' markets throughout Pennsylvania, Indiana, Virginia, West Virginia, and Ohio and are often found in restaurants and gift shops throughout Pennsylvania Dutch Country. They can also be found in most convenience stores and supermarkets throughout New England, most commonly in the states of Maine and Massachusetts, and in some convenience marts and supermarkets in New York as well as in Quincy Market located in Boston, Massachusetts. As one of the most common delicacies of the cuisine, recipes for whoopie pies are almost always included in Pennsylvania Dutch cookbooks. They can be found elsewhere throughout in the United States in various restaurants and bakeries, although uncommon."
- courtesy of wikipedia.com

So, there it is. Now you know. No wonder no one down here in Alabama knew what they were!

And, of course, I have no picture (again) for this recipe. I was in a hurry and had to make them for a Halloween party Mr. JY and I were attending. But I thought they turned out really, really well! The cake was very moist and had just the right amount of spice and pumpkin flavor; and the cream middle was just sweet enough. I think this one will surely be added to my repetoire and be made again!

Pumpkin Whoopie Pies

Cakes:
1/2 15oz can of pumpkin
1/3 C softened unsalted butter
2 eggs
1 package spice cake mix (I used Duncan Hines)
1/2 C milk
Parchment paper for lining the baking sheet

In a large bowl, beat pumpkin and butter until smooth. Add spice cake mix, eggs, milk, and beat at a low speed until combined for 1 minute. Use a spoon or mini ice cream scoop to ladle batter, about 3 inches apart on a lined cookie sheet. Bake at 375 until lightly browned around the edges (about 15 minutes). Cool the cakes on the parchment paper so they do not become sticky.

Middle Filling:
1/2 C softened unsalted butter (you could get away with using less if you must)
8oz package cream cheese, softened
2 cups sifted powdered sugar
1/2 of a 7oz jar marsmallow creme
1/4 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Mix dry ingredients in small bowl. In mixing bowl, beat butter until smooth, add cream cheese and marshmallow creme and continue beating. Add dry ingredients, a little at a time, mixing until smooth. The longer you mix it the more fluffy you will get. I suggest 5 minutes minimum.Spread filling on the flat half of one cake, and top with another cake to make a sandwich. You may end up with extra filling. Just a tip - It's great spread on gingersnaps and banana bread too!