Wednesday, December 21, 2011

Low-Fat Pumpkin Spice Cupcakes

My mom went to a friends house for dinner awhile back and raved about these cupcakes that her friend made.  These turned out amazing and super moist.  Moms friend did not put any type of frosting on them but put mini chocolate chips.  I opted to make a homemade cinnamon frosting.  They were a bit messy but really good.
The spice cake mix called for 3 eggs 1/2 cup of oil and 1 1/2 cups of water, but I just added one egg, no oil and only 1/2 cup of water.  I am going to try next time to see how it turns out without any eggs.  You would not believe how moist these were.

For this recipe you'll need:
1 box spice cake mix
1 15 oz can of pureed pumpkin
1 egg
1/2 cup water
1 cup semi sweetened mini chocolate chips
If you'd like to keep this a low-fat recipe do not add frosting but add the semi sweetened chocolate chips.
Mix all ingredients in a large bowl.  Divide the batter into cupcake tins or a cake pan.  Bake according to the cake box.
For the frosting you'll need:
6 cups of powdered sugar
1/2 cup unsalted butter, softened to room temperature
2 tsp vanilla
1 tbsp cinnamon
Mix all ingredients together until smooth.  Top the cupcakes with the frosting and add coconut sprinkles to top if you like.

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