November 26, 2012

2 ingredient cupcakes? Yep! Pumpkin and a cake mix!

Pumpkin and a cake mix...  cupcakes!

I admit this post isn't up to typical standards, but it's the Thanksgiving/Black Friday/ Decorate the House for Christmas Weekend!  So...  you get a fly-by-the-seat-of-my-pants post.    This is a quick photo I snapped when I whipped up cupcakes to use up an open can of pure pumpkin. 

No oil, no eggs, just a can of pumpkin, a dry cake mix and enough water to make it a typical batter consistency.  Since I was using up pure pumpkin puree, I didn't use a whole cake mix.  I used about 1/3 of a dry mix, 1 cup of pumpkin and a little water until it looked like typical cake batter.  I have a mini-cupcake maker so I used that instead of heating up the oven and in mere minutes we had cupcakes!  I can't say they are 'healthy' as they use a store bought cake mix - but they are 'healthier' as they have no fat or oil added, and the addition of pumpkin makes them packed with vitamins and nutrients as well keeps them moist!  So moist, that you will want to eat these within a day or so.  After that they tend to 'deflate' and aren't as puffy and cute.

You might be interested in the cupcake maker I own;

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