1.10.12

Baked comfort.




  I blame it on Pinterest. The calories that I absorb through my eyes, that is. I think it's a ploy to make the world addicted to sugar!

When my mom sent me a link to a cake recipe using pumpkin I was excited. No eggs, no added oil. Awesome! And they came out super moist.

Here is how I used the pumpkin to make Pumpkin Spice cupcakes with cream cheese frosting.

 


You need
one box of spice cake mix
one 15 oz can of pumpkin (not the pumpkin pie filling)
about 1\2 cup of water

Simply stir all three ingredients together. No need to eggs, or oil. Bake for about 25 to 30 minutes at 350 degrees, or until done.

Let them cool!

Then, mix together one container of cream cheese frosting with 4 oz of cream cheese, and a cup of powdered sugar. Whip it until it's light and fluffy! Scoop the frosting into a ziplock bag and snip off the end. Starting from the outer edge of the cupcakes, swirl the frosting around to frost the tops. Sprinkle with a little nutmeg, and you are ready to share with....no one! Just kidding :) Do share, because your friends will love you after and want the recipe.

Have a cupcake, a cup of tea, and watch the leaves change! It's Fall!

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