Tuesday, January 24, 2017

Healthier Cupcakes


I don't know about your family, but mine loves dessert.  Over the past couple of years our family has become a bit more health conscious.  So, in turn we've been experimenting  with different recipes.

We've made several different desserts with zucchini.  Such as Zucchini bread, cupcakes, muffins, and cookies.  We loved to add chocolate chips to give it something extra special. 

While shopping at our local thrift store, I came across a cookbook.  Hungry Girl by Lisa Lillien (it has tons of great recipes).  The cookbook has a recipe on page 180, calling only for Dark Chocolate cake and a can of pumpkin.  We tried it, but it seemed a little tasteless.  I thought to myself what if we embraced the pumpkin flavor. I then thought, maybe spice cake would offer flavors more resembling pumpkin pie and offer more intense flavors.

Preheat your oven to 400.

Mix together one box of your favorite spice cake mix and one 15 oz. can of pumpkin.


My mother used to make pumpkin cookies with chocolate chips.  We have tried them with or without, both ways are delicious.
If you want the cupcakes to contain chocolate chips, add half a bag and stir in.


If you like, use cupcake liners in your pan for easier clean-up.
Otherwise, spray with non-stick cooking spray.


This recipe makes 12 cupcakes. 
The cups will be almost completely full.


Bake for 20 minute at 400.

They rise quite a bit, but straight up.


If you did not use chocolate chip, you might consider filling or covering with cream cheese frosting.

We hope you enjoy!

If you like this post, you might also like:

pork chops

No comments:

Post a Comment

Please leave us a comment, if you are having trouble, scroll down and click on anonymous when it asks to comment as.