Sunday, October 2, 2011

Pumpkin Spice Cake Cups

It's fall.  There is no denying it.  Cold, windy, rainy.  Michigan gets cold early, and cold weather, especially fall, makes me think of apples, cider and pumpkins.  I have never been a fan of pumpkin but made some cake cups using only a cake mix, some pumpkin and water.  I call them cake cups because they are a cake mix in a cup form.  Shouldn't that be the proper name anyways?  Cupcake is a good name, but I decided cake cup is a more appropriate name for my creation.
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
Heat oven to 350 degrees.
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.

1 comment:

  1. Boo hiss to canned frosting! Glad you will make the real stuff next time. These sound yummy.