Recipes are so fun to share with you guys. I think it’s because behind each one, there’s a kitchen filled with love, memories, laughter and happy bellies. Seeing you guys recreate my recipes, share them with your loved ones and fill your kitchens with joy makes me so, so happy.
My most read, most popular post (this is also my most ‘pinned’ post on Pinterest) is my Brownie Bite Muffins — 60 calories, three ingredients and always, always a hit. It’s so much healthier than normal baked goods because you don’t need oil, butter, eggs, etc. Just a can of pumpkin and a box of cake mix. That’s it. You can add nuts, chocolate, icing, whatever you desire but it’s great without it too.
The best part about these muffins, is the way you can interchange the batter! If you follow the chocolate recipe, you can use it to make cakes, cupcakes, muffins, loaves, cookies, the list goes on and on. It’s low cal, easy, cheap and so moist.
When Fall rolls around, I like to mix up the recipe in a different way! Instead of chocolate cake mix, I use a box of spice cake mix. This makes the most delicious, flavorful pumpkin flavor.
I’ve been making them as cookies for two reasons.. they’re smaller and easier for me to just grab one for dessert (healthier than eating half the loaf in one sitting, like I’ve never ever done before #guilty) and because I have the most adorable pumpkin shaped cookie jar that needs filling!
If I’m having guests over I like to jazz it up. I’ll make the batter and bake in a loaf pan, I’ll then top it with cream cheese frosting, crushed pecans and caramel drizzle. Talk about heaven. I promise they’ll ask for the recipe every time and fall over when they hear how easy it is!
Dark Chocolate Chip Pumpkin Cookies
Easy
Makes roughly 2 dozen small/medium sized cookies
INGREDIENTS
1 Box of Spice Cake Mix
1 Can of Pumpkin
Dark Chocolate Chips (about 1/3 a cup)
DIRECTIONS
1. Combine cake mix + can of pumpkin **ONLY THESE TWO. Do not add oil, eggs, water etc. that is called for on the back of the box
2. Stir in chocolate chips
3. Roll batter into small balls and place on a cookie sheet **This part is a little difficult because the dough is sticky! Don’t worry that your dough is too moist, I promise!
4. Bake for 8-10 minutes at 350 degrees. You will want the cookies to be firm, yet still give some when you touch them. If you’re unsure if they’re done, pinch the top off of one and see if it’s batter-y or cake consistency inside. Let cool & store in a sealed container.
Nutritional Estimates Per Serving Muffins: (1 muffin or 3 mini muffins or 3 cookies): 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein and 5 Weight Watchers PointsPlus;
These cookies are seriously so good. I will admit, finding the perfect consistency when baking them can be hard but after one time of making them you will have it down! If you’re making muffins, cake, cupcakes, etc. this will increase the baking time.
I would love to see if you make these & what you think! Be sure to tag me on Instagram (@YesPleaseDaily) & use the hashtag #OhYesPlz. This is my favorite time of year because all the recipes are so good, don’t worry I have lots of Fall themed goodies coming your way soon. XO
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