These are simply delicious, and I love how moist these are with so little fat. And just like the "Yummy Banana Cupcakes", this also uses a cake mix as the base, and freezes wonderfully for school lunches. These need no frosting however, and make a yummy treat that whips up in no time.
Pumpkin Chocolate Chip Cupcakes
1 (18 oz.) yellow cake mix
1 (3.4 oz.) box instant butterscotch pudding mix
4 egg whites
1 cup water
1/4 cup vegetable oil
1 cup pureed pumpkin
1 cup mini chocolate chips
Preheat oven to 350* F. Line 24 muffin cups with paper liners. In a large mixing bowl, combine the first six ingredients and mix well. Add the chocolate chips and mix well until evenly distributed. Scoop about 1/3 cup batter into each paper lined muffin cups. Bake @ 350* F for 20-25 minutes, or until the tops spring back when lightly touched. Remove from pan to wire racks and cool completely. Makes 24 cupcakes.
No comments:
Post a Comment