Quick n' Sneaky Pumpkin Cupcakes
 Click to enlarge | Ingredients: Metric Units 1 box yellow cake mix
1 c. pumpkin puree 1/4 c. water 2 Tbsp. vegetable oil 3 eggs 3/4 c. vanilla yogurt |
Directions:
Take cupcakes to the "Healthy Zone" with this quick and easy recipe. Mini-sized ones are great for parties - just a little bite of sweetness!
Adapted from Deceptively Delicious by Jessica Seinfeld. These get two thumbs up from my toughest taste testers.
Yield: 24 cupcakes
In a large bowl, combine cake mix, pumpkin puree, water, oil, eggs, and yogurt. Beat until smooth.
Preheat oven to 350°F. Spray muffin tins with nonstick spray (or line with cupcake papers). One box of cake mix will make 24 cupcakes - or 48 mini-sized cupcakes.
Use a 1/4 c. measure to distribute batter evenly.
Bake at 350°F for 18-24 min., until golden brown and no longer moist on top. Remove from pans and allow to cool completely on racks. Frost with cream cheese frosting.
Adapted from Deceptively Delicious by Jessica Seinfeld. These get two thumbs up from my toughest taste testers.
Yield: 24 cupcakes
In a large bowl, combine cake mix, pumpkin puree, water, oil, eggs, and yogurt. Beat until smooth.
Preheat oven to 350°F. Spray muffin tins with nonstick spray (or line with cupcake papers). One box of cake mix will make 24 cupcakes - or 48 mini-sized cupcakes.
Use a 1/4 c. measure to distribute batter evenly.
Bake at 350°F for 18-24 min., until golden brown and no longer moist on top. Remove from pans and allow to cool completely on racks. Frost with cream cheese frosting.
Submitted by Gretchen Grant
Contributed on: Thursday November 29th, 2007 and modified on Monday December 3rd, 2007
Contributed on: Thursday November 29th, 2007 and modified on Monday December 3rd, 2007