Yes, it’s that time of year again: pumpkin season! With the holidays right around the corner, we are bound to see pumpkin recipe after pumpkin recipe. That’s all fine and dandy for the pumpkin lovers out there but for people like myself, it gets a little boring. Lately, I’ve been intrigued by this orange ingredient (I don’t know why) and even contemplated making pumpkin spice muffins. As I was browsing for pumpkin recipe, I found one for chocolate cupcakes that substitutes pumpkin puree in place of oil and eggs from Gina's Skinny Recipes. The best part of the recipe is that I shouldn’t be able to taste the pumpkin. This was quite intriguing, especially to someone like me so I had to try it. So, if you are looking for a pumpkin flavored recipe, this is not the recipe to try! However, if you're like for a simple chocolate cupcake that is lighter in fat and calories without compromising flavor or texture, you are at the right place!
When I bought the pumpkin puree, I checked out the nutrition label to find pumpkin to be nutritional and healthy. It has no fat, few calories, and a significant amount of fiber. I was beginning to like pumpkin more by the second.
I was pleasantly surprised by the outcome of this recipe. The cupcakes were indeed moist, delicious, and chocolately. As much as I tried to taste the pumpkin, I could not. My family were even surprised about how well the cupcakes turned out. They were hesitant at first to try the cupcakes because they saw the can of pumpkin puree but were caught off guard by the fact it tasted like a chocolate cupcake. I made the cupcakes into with the mini cupcake tins instead of the standard size which made it okay for me to eat 2...or 3...or 4...
With the holiday season coming up, this is a great recipe to spare ya some holiday calories...and it's festive because of the addition of pumpkin. Of course, no one has to know that except for us! Check out the nutrition facts:
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8
(from skinnytaste.com)
Chocolate Cupcakes with Pumpkin
compliments of Gina's Skinny Recipes
Ingredients
18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
1.4 oz instant chocolate pudding
1 cup canned pumpkin (not pumpkin pie filling)
1 1/3 cups water
Directions
1. Preheat oven to 350. Line muffin tins with liners.
2. Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
3. Add chocolate cake mix and beat 2 minutes.
4. Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
Feel free to add an icing or frosting to cupcake. I had blue vanilla frosting on hand so that's what I used!
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