These are perfect to bring to that Thanksgiving get together, or to have as a snack in the morning. The cupcakes are soft, low fat and the pumpkin flavor is the essence of being in the Fall.After I made these my husband's friends couldn't stop eating them, so they do not taste skinny at all!
Pumpkin Cupcakes
Servings: 24
Serving Size: 1 Cupcake
Calories:90
Carbs: 19
Fat: 2
Protein: 1
Fiber: 1
Ingredients:
- 1 Box of Pillsbury Supreme Moist Yellow Cake Mix
- 1 15 oz. Can Libby's Pumpkin Pie Mix
- 2 1/2 TBSP. Folgers French Vanilla Cappuccino
- 1 Cup of Water
In a
large bowl combined the cake mix with the pumpkin pie mix, and the cappuccino powder. Stir.
Slowly add the 1 cup of water, stirring a little in at a time. In a cupcake baking pan line the cups and fill the 2/3 of the way up.
Bake at 350 for 19 minutes, stick one of the cupcakes with a toothpick, if the toothpick comes out clean the cupcakes are ready to be taken out. Let cool for 10 minutes and
enjoy!
This is a quick way to crank out some tasty cupcakes and love the fact that they are only 90 calories. Delicious!
ReplyDelete@ Tina: That's for sure just a few ingredients for super moist cupcakes, how perfect! If you would like you could add some sugar and pumpkin spice to cream cheese frosting to top them, and they would be a great holiday take home present after that Thanksgiving dinner!
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