Delicious Homemade Goodness
This easy muffin recipe cuts down on the calories by substituting pumpkin puree for the oil and eggs. Once baked, you will not taste the pumpkin.
Ingredients
Betty Crocker® Super Moist® Devil’s Food Cake
One 15 Oz Can of Pure Pumpkin (Not Pie Filling)
1/2 Bag of Semi-Sweet Chocolate Mini Chips
One Egg (Optional—will be moister with)
Prep
Preheat Oven to 350 Degrees
Line 12 Cup Muffin Pan with Paper Baking Cups
Beat
Cake Mix, Pumpkin Puree, Egg, and Chocolate Chips in large bowl on low for 30 second and then on medium for 2 minutes. Once mixed, pour into baking cups.
Bake
Approx. 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing.
Eat and Enjoy!
One Comment, Comment or Ping
Yumalicious! I am going to have to try this since my New Year’s Resolution involves some dieting.
Might I also suggest that you carrot cake recipe is delicious!
December 29th, 2009
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