One thing that immediately reminds me of fall is pumpkins. I love it pie, latte, and even in ice cream. So when I came across this pumpkin cupcake recipe on Pinterest, I immediately had to try it. The cool thing about this recipe is that it doesn't use any oil or eggs. It's just cake mix and pumpkin puree.
Recipe adapted from Big Red Kitchen.
Ingredients:
- 1 box of yellow cake mix
- 1lb can pumpkin puree
- 1 1/2 tsp of nutmeg
- 2 tsp of cinnamon
- 2 tsp of vanilla extract
Directions:
- Pre-heat oven to 325 degrees F if you are using a non-stick/dark baking pan. Pre-heat to 350 degrees F for a glass/shiny baking pan.
- Add all ingredients to a bowl and mix.
- Bake for 30 minutes.
Once the cupcakes are cooled you can either sprinkle powederd sugar over them or frost them with some cream cheese frosting. I used this frosting recipe from Paula Deen, but I cut the powdered sugar to 2 cups because it made it less sweet.
There you have it, some wonderful pumpkin cupcakes that you can make during the fall season.
1 comment:
This is a lot faster and easier than my recipe. I'll have to try it next time I'm in a baking, they look so good. Especially that icing, yum!
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