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02 February 2011 @ 11:42 pm
Thing-a-Day 2  
Pumpkin Double-Spice Cupcakes with Cream Cheese Frosting



This are super easy to make and not all that terrible for you. I think someone said once that a medium, unfrosted cupcake was something like 1 Weight Watchers point and I think that's where the recipe came from originally, but YUM! You'd never know they are not sinful!

Use 1 can of pumpkin and 1 box of spice cake. Mix the pumpkin and cake mix together (OMIT the oil and eggs) and add water to get the right consistency (usually less than what it says on the box, since there is more liquid in the pumpkin than the eggs and oil). I like to add a ton of extra spice (cinnamon, ginger, nutmeg, mebbe a little white pepper for zing). Bake a little longer than it says on the spice cake box. Eat one hot. Let cool. Frost, if desired. Eat another. :)

They actually freeze very well too, but I would recommend you freeze them without frosting and frost when they get defrosted.

Not terribly complicated or creative, but they've been on my "I should make..." list for a very long time.

Prep Projects - some work done on a scroll blank Mysie drew out and is letting me paint. I actually spent a few hours on it, so it's NOT going to be a quick-to-finish project, but it is one I have been ignoring for a year or more.
 
 
Current Mood: hungryhungry
 
 
 
Erinkaige_of_ct on February 3rd, 2011 11:37 am (UTC)
Yum!
Jonya 'Sorcha'spot1111 on February 3rd, 2011 12:32 pm (UTC)
OK, those cupcakes look good. Thanks!
Albredaalbreda on February 3rd, 2011 12:44 pm (UTC)
I learned that recipe last summer - the folks we camp with said their kids went through it like crack.

I used a butter frosting (on my own personal stash), but cream cheese sounds even better. Hm...