Pumpkin Spice Cakes
Makes 48 pumpkin bites
From the Kitchen of Jennifer Meachum RDN, LD
1 box of Spice cake mix
1 can of pumpkin (15 ounce)
½ cup water
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon grated orange peel (optional)
cream cheese frosting (optional)
1) Preheat oven to 350 degrees.
2) Line a 24 miniature muffin pan with mini cupcake liners or spray with non-stick cooking spray.
3) Mix all above ingredient in a large bowl. Fill each cupcake liner ¾ full with batter. Bake for 10 minutes or until toothpick inserted into the center of the cakes comes out clean. Remove the cakes from pan and cool. Bake the rest of the batter.
4) As an option you may top the cakes with cream cheese frosting. To cut back on calories, I recommend just a drizzle of frosting. For an easy drizzle, place frosting in a zip top bag and cut a small hole with scissors on the corner of the bag. Squeeze bag gently and drizzle frosting on top of pumpkin spice cakes.
|Amount Per 1 muffin without frosting *|
|Total Fat||9 g|
|Total Carbohydrate||0.8 g|
|Dietary Fiber||1 g|
*1 tsp. frosting will add: 23 calories, 4 gm carbs, 1 gm fat, 0 gm fiber