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| 1 | box (15.3 oz) Betty Crocker® Fiber One™ apple cinnamon muffin mix |
| 1/2 | cup canned pumpkin (not pumpkin pie mix) |
| 1/2 | cup water |
| 1 | tablespoon vegetable oil |
| 2 | eggs |
|
| 1 | package (3 oz) cream cheese, softened |
| 1/4 | cup powdered sugar |
| 1 | teaspoon milk |
| 1/2 | teaspoon vanilla |
| 1/2 | cup chopped walnuts |
| 1. | Heat oven to 400°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir muffin mix, pumpkin, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. |
| 2. | Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. |
| 3. | In small bowl, mix cream cheese, powdered sugar, milk and vanilla until smooth; drizzle over bars. Sprinkle with walnuts. For bars, cut into 4 rows by 4 rows. |
|
| Add 1/2 teaspoon pumpkin pie spice to enhance the pumpkin flavor. |
|
| For added flavor, toast nuts in ungreased heavy skillet. Cook over medium-low heat for 5 to 7 minutes, stirring frequently. |
|
| Skip the topping, and just sprinkle with powdered sugar. |
Nutrition Information:
180 ( 70); 8g ( 3g, 0g); 30mg; 180mg; 25g ( 4g, 14g); 3g 25%; 0%; 0%; 4% 1 ; 1/2 ; 0 ; 1 1/2 1 1/2