As we’re vastly approaching Halloween and pumpkin season and being fall and all, I’ve been craving my Pumpkin Spice Cupcakes. Someone I worked with a few years ago told me this recipe and even though I was a bit skeptical and hesitant at first, I gave it a shot and Holy YUM.
List of Ingredients:
1 Can of Pumpkin
1/4 Cup Water
1 Box Spice Cake Mix
Now here, I used my own pureed pumpkin from a few years ago. Being freshly pureed, I omitted the water since it is a bit runnier than the canned pumpkin is. I used 2 cups pumpkin puree because that’s about 16 oz which is like a can of pumpkin.
Add the cake mix to your Pumpkin and stir together.
I made cupcakes. The cake mix said to preheat the oven to 350 degrees so that’s what I did.
Make sure your batter is completely mixed. As you can see I had a few lumps still…
Then place in the cupcake liners. I saw on Food Network they said to use a big ice cream scoop to get uniform sized cupcakes. Works like a charm. In fact, that’s the reason I bought this ice cream scoop. Silly I know :).
Bake like the package says. The package I use said to bake 18-20 minutes. 18 was the lucky number.
Now, not having the eggs, they don’t quite rise like a regular cupcake would, but heck, who cares 🙂 They’re delicious!
I topped mine with Light Coolwhip to keep down on the calories that you might get from a traditional icing.
For a little extra some thin some thin I grated Nutmeg on the top.
Then I loaded them up to take to Sunday Night Dinner. That way I got to eat my cupcakes and share so I didn’t have to eat them all 🙂
Oh, and someone needed to worry about clean up 🙂 It’s a tough job but someone has to do it.
I’ve been telling Jill about these and then they got stuck in my head. Holy YUM! Thanks Jill for going on your pumpkin quest so I could tell you this recipe and then not stop until I made them for myself!
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