The 2 year old and I spent 3 hours in the 'sick-room' of the Pediatricians office today. Poor baby is a mess! Pink eye, sinus infection, ear infection. Not only did he need cheering up, I needed a simple recipe. Can't remember where I first heard about this method of brownie/cupcake/muffins, but it is SUCH an easy recipe...and slightly better for you than traditional treats. It makes a stiff batter though, so I appreciated being able to use the KitchenAid to incorporate the flour more thoroughly.
I recently started using liners with my cupcakes/muffins because my pan has developed quite the 'worn and haggard' personality after so many years of
1 box of chocolate cake mix (easily convert to gluten free with Betty Crocker's new gf mixes)
1 can of 100% pumpkin
Equipment:
Cupcake pan
Cupcake liners (optional)
Mixer w/ beater attachment or bowl & spoon
Directions:
- Dump ingredients into bowl
- Mix on medium low speed until incorporated. The batter turns out the consistency of bread dough which is interesting.
- Fill the baking cups. This batter doesn't rise much so fill up to the top. Also, they don't sink down while baking, so if you want a smooth top flatten them now with a spoon.
- Bake @ 350 for about 20 minutes. You don't have to worry about raw eggs, so remove them from the oven when they are as moist or dry as you prefer.
Cost:
Cake mix $1.99 ($0.12 on sale)
Pumpkin $1.39 ($0.79 on sale)
$3.38
$0.28 each
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