Recipe credit
Inspired by the Food.com’s Weight Watchers Pumpkin Cupcakes
Ingredients
- 1 15-ounce can pumpkin
- 1 18-ounce box carrot cake mix
- Non-stick cooking spray or shortening
Directions
- Preheat oven to 350 degrees F. Grease or spray muffin tins.
- Combine the pumpkin and cake mix in a large mixing bowl. Beat batter well.
- Fill muffin tins 2/3 full of batter.
- Bake according to package directions for cupcakes (about 20 minutes).
- Cupcakes are done when a toothpick inserted into a cupcake comes out clean.
- Let cool on rack for 5-10 minutes. Remove from tin.
Tips and variations
- For variety, you can try stirring in different seasonings (cinnamon, nutmeg, pumpkin pie spice, etc.) or dried fruits (raisins, etc.).
- If the batter seems too thick, stir in a small amount of water (1 tablespoon at a time).
- Use paper muffin liners to reduce clean-up time.
Nutritional info
Calories
89
Total fat
1 g
Saturated fat
0 g
Cholesterol
0 mg
Sodium
134 mg
Total carbohydrates
19 g
Dietary fiber
1 g
Protein
1 g
Total sugar
9 g
Allergens
Wheat
