Prep 5 mins
Cook 20 mins
You won't believe that these are low fat! The cupcakes are extremely moist and do not need frosting. Don't let the pumpkin scare you, these are delicious! 1 1/2 points per cupcake.
- Mix all together, mixture will be stiff.
- Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
- These freeze very well.
made these today and frosted with chocolate butter cream frosting (so ok, they were no longer low fat :-) but oh so yummy!! the recipe made 19 cupcakes, very rich and dense brownie like.
I am not a sweets person at all but today I needed a pick up...I spotted the chocolatty cup cakes at our work cafe' and found out they were these, WOW, what a rich moist gooey wonder...and no frosting at all!!! I was hooked and now am going to make them too thanks to the recipe here on this site. I was surprise to find it contained pumpkin. I have used applesauce or puree prune, but this is by far the best YUM
Delicious! My husband, who doesn't even care for desserts, loved these cupcakes. We couldn't even tell there was pumpkin in it. They come out nice and moist. I had to cook these for 30-35 minutes. The recipe made 20 cupcakes.