This is a repost. With all my technical issues and site moving over the last couple of years I lost a few ideas. This one has prompted more emails then any other! Originally I made them for the toddlerâ€™s 2nd birthday.Â They came out better then I expected, moist, yummy and HUGE!
These are great to make in a pinch and by replacing the oil and eggs with pumpkin you are reducing the fat and adding a bit of fiber. Don’t get me wrong they aren’t by any means “healthy” but they lighten up an old favorite and kids love them! ;~)
To make them more festive without icing, add sprinkles before baking!
- Chocolate Fudge cake mix (I used Betty Crocker Supermoist Cake Mix, Chocolate Fudge)
- 1 (15oz) can of pumpkin
- 2/3 cup of water
- Sprinkles (optional)
- Non-stick cooking spray
Preheat the oven to 325 degrees
Beat the cake mix, pumpkin and water for about 2-3 minutes.Â The batter will seem light and airy.
Spray 2 6-cup muffin pans with non-stick cooking spray. Scoop the batter into the muffin pan and top with sprinkles.Â Bake for 35-40 minutes.
I made 12 large cupcakes but you could make 24 smaller to cut the calories in half, just reduce the cooking time a bit.
|Servings||Amt per Serving|
|145||1g||2g||old: 3||new: 4|