|Low Fat Chocolate Pumpkin Cupcakes|
Our new favorite low fat recipe blog is skinnytaste.com. It's just amazing. There are several recipes we want to try, it's just been such a busy month for us, we hardly have time to cook! We did however try two of the low fat cupcake recipes and they were both great!
Before our vacation, we didn't quite make it to our goal, but we were pretty close. We decided to move on to the Consolidation Phase to make eating while on vacation easier. Next week it's back to the Attack Phase to lose the couple pounds we gained on vacation and try to lose the last few pounds we originally set out to lose.
We baked these cupcakes for a few reasons...it's part of our last celebration meal before starting attack again, tomorrow is Halloween and we're both taking a big batch of cupcakes to work and we just had to try these.
We made these without the chocolate glaze, but here is the original recipe in case you want to try the glaze too.
Makes 24 cupcakes
Prep Time: 5-10 minutes
Bake Time: 20-25 minutes, 350 degrees Fahrenheit
18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
1.4 oz sugar free, fat free, instant chocolate pudding
1 cup canned pumpkin (not pumpkin pie filling)
1 1/3 cups water
Mix dry ingredients together. Mix pumpkin and water together. Add the pumpkin mix to the dry mix, mix well. Fill cupcake liners 2/3s full. Bake at 350 degrees Fahrenheit for 20-25 minutes or until done. Ours took about 22 minutes.
Enjoy...we sure did!