So you may have noticed I haven't updated my blog in about two months. I realized this after a friend of mine asked me "what happened to your blog?" Apparently there are people who read my posts! Who knew? =) I really don't know what happened. I guess I just lost interest for a while. But I'm back, and determined to post more often. So now that I got that out of the way....
I love baked goods made with pumpkin. Pie, cheesecake, muffins... you name it- I like it. So imagine my delight when I came across this low-fat recipe! No eggs and no oil equals one very happy girl, seeing as though I'm trying to watch my fat and cholesterol intake. These are simple and delicious, and don't leave you feeling guilty for having one. Or two. And the frosting is divine.
Ingredients:
18.25 oz white or yellow cake mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water
Spiced Pumpkin Cream Cheese Frosting:
8 oz 1/3 fat cream cheese, softened
1/2 cup 100% pure pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Directions:
Preheat oven to 350°. Line cupcake tins with cupcake liners.
Combine the cake mix and pumpkin spice in a large bowl. Add the pumpkin puree and water, and mix with electric mixer on medium, about 2 minutes, scraping down the sides as needed.
Fill cupcake liners 2/3 full. Bake for 20-25 minutes or until toothpick comes out clean. Cool completely.
While the cupcakes are baking, make the frosting by combining all the frosting ingredients in a medium bowl. Mix until well combined and frost the cupcakes.
Yield approx. 2 dozen cupcakes.
Print This Page
No comments:
Post a Comment