My sister and I made up a delicious recipe for pumpkin cupcakes yesterday. They are moist and yummy--sort of a cross between cake and cheesecake--but totally healthy. Sounds ideal, right. Yeah, that's how we do things.
1 yellow cake mix
1 can of pumpkin (16 oz)
1 tsp. pumpkin pie spice
1 c. water
3 eggs
You just mix them all together on medium for like 2-3 minutes (till it looks like cake mix should--frothy and smooth). Cook them in cupcake form (or try 2 9" rounds) for like 15-20 minutes. . . till they are done. Frost with cream cheese frosting, of course.
Notice how there is no oil or anything? Makes you think that you can eat as many as you want. Which we did. Which is why we don't have any pictures.
Also, they are delicious cold--like in the fridge or in a cooler at a campsite. Probably it brings out the cheesecakiness more.
4 comments:
What is, and where do you get, pumpkin pie spice?
I want to make these for Halloween (not for trick-or-treaters)
I'm so impressed! You made up the recipe?! Wow. And it sounds SOOOO yummy!!!
They are the best when they are decorated like little jack-o-lanterns. So cute, you could just eat them up!--an we did. . .
All I could think of on my walk this morning was making these today, adding in some chocolate chips, and buying pretzel time microwave pretzels...which is of no relation to these yummy looking muffins.
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