Monday, September 10, 2012

{skinny} pumpkin cupcakes, a new favorite fall recipe

I believe I have a new favorite fall treat. This weekend, I found an incredibly simple recipe for skinny pumpkin cupcakes and I knew that I had to make them. Immediately. They are the most moist, delicious cupcakes I have ever made, ever. I bake as a hobby so that's a pretty big deal. I can't believe how incredible these turned out, especially since they only have two ingredients. Yes, TWO!


Ingredients:
15oz can of Libby's canned pumpkin
1 box of classic yellow cake mix (I prefer Pillsbury)

Directions:
-Preheat your oven to 350 degrees.

-Mix the pumpkin and cake mix in a bowl. It will be much thicker and lumpier than normal cake mix, it's more like cookie dough, so you do have to put a little effort into it and make sure that you mix in all of the powdery mix from the bottom of the bowl. I didn't even bother with a mixer and it's so thick I don't recommend it. I planned to sprinkle a little cinnamon in the mix, but we didn't have any so I sprinkled a little nutmeg instead and stirred it all up.

-Place cupcake liners in your pan and start spooning the mixture in. Again, the mix is pretty thick so when you spoon it into the liners kind of pack in down in them as best you can all the way around the cup. It may get a little messy, but they also don't liquify and spread out into the liner like regular cupcakes. The first round of them I made I left the balls of mix in the middle of the liners, hoping they would heat up and spread out... they did not. The balls of mix baked right up in the middle of the liners. Still delicious, but they look weird. (Which, I guess only matters if you plan to share these with other people.)

-Bake for 19-20 minutes. As with any other cupcake, test them with a toothpick or fork to see if they're cooked through the middle.

-Cool and then ice with the frosting of your choice, if you want frosting anyway. My recommendation is definitely cream cheese frosting. I elected to use it because it pairs so well with pumpkin. (The frosting is the non-skinny part of this recipe.)

The website where I found the cupcakes didn't actually list the calorie count, but my limited math skills estimate that each cupcake (without frosting) is about 70 calories. (Total calories of cake mix + total calories of canned pumpkin, divided by 24 cupcakes. Right?) I'm fairly certain that's off though because the calorie count on the cake mix box would reflect the addition of eggs and oil, which aren't used. If I'm doing that math wrong or you know how to calculate it more accurately, by all means, let me know!



5 comments:

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  2. Ohhhh you know I'm gonna hafta try this!! I loooooove pumpkin everything!

    ReplyDelete
  3. Hi Ashley, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
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  4. mhhh. i'm a cupcake lover. Pumkin sounds sweeeeet! and i'm excited to be your #100 follower!


    Natasha
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    ReplyDelete

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