This recipe uses no eggs or oil, so you can save your fat allowance for the frosting :)
Pumpkin Spice Cake Cups
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz.) pumpkin (not the pie filling, just plain pumpkin)
- 2 TB water
Mix cake mix, pumpkin and water. Stir well, it will be very thick.
Put a good-sized tablespoon of the batter into cupcake cups. I used the foil cups because they will stand on their own and you don't need a muffin pan if you use them.
Bake for 20 minutes, give or take a few minutes until they are done.
Frost with cream cheese frosting, dust with cinnamon and nutmeg.
Next time I will make my own cream cheese frosting. I bought the canned frosting and it is full of crappy chemicals that I can't pronounce, therefore should not be eating.