Prep 10 mins
Cook 25 mins
2 point cupcakes. YUM!
- 1 (18 ounce) box spice cake mix
- 1 cup water
- 15 ounces canned pumpkin
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons cinnamon
- Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes.
Wow, this recipe is amazing! I would have never thought that it would work out, but it did and very well so. The muffins came out pudding like in the centre with a great spicy flavour. I loved them and so did my sis! :)
I made my own spice cake mix using only 1/4 cup sugar, which was plenty for me and no shortening. Somehow I ended up with only 12 muffins, but maybe I filled my muffin tins too much. Ill surely make these again, they are wonderful! THANK YOU SO MUCH for sharing a true winner here with us, Jazzie!
Made and reviewed for the Turning Over A New Leaf Challenge in the Diabetic Forum January 2012.
Instead of making muffins - I cooked as a cake. It was easy, delicious and diet-friendly. Thanks for an easy sweet. I really liked the spice cake mix with the pumpkin.
I was introduced to a similar recipe at my very first WW meeting. It used a Devil's Food mix, pumpkin, and water and it is to die for when you have a chocolate craving!