Sunday, March 28, 2010

Peter, Peter Pumkin Eater

I know that spring isn't a traditional time for pumpkin recipes or pumpkin pie, but I rely on canned pumpkin as a substitute for oil and eggs in a really tasty double chocolate muffin recipe. It's a low fat treat that I make often and I usually keep a stock of canned pumpkin on hand just for that.

However, imagine my surprise when I realized that the great pumpkin shortage from last fall still apparently exists in our part of the world. Not a can of pumpkin to be found in any grocery store in our area. I had to resort to ordering
organic canned pumpkin from Amazon.

Not that either organic pumpkin or Amazon are a bad thing - one just doesn't think of UPS delivering a case of pumpkin all wrapped up in a pretty Amazon box. Sort of a boring delivery if you ask me. But one must do what one must do, I guess.

So, in that vein, I'll share my recipe with you just in case you actually can get pumpkin in your part of the world. But if not, you know where you can get some.

Disclaimer: I actually HATE pumpkin. So much so that I throw a cry-baby hissy fit at Thanksgiving if there isn't a choice other than pumpkin pie. So much so that I actually have a hard time mixing up these cupcakes. However, as an avowed pumpkin hater, let me assure you that you absolutely cannot tell that there is a can of pumpkin used as a low-fat, healthier alternative to eggs and oil in this recipe. I promise.

Double Chocolate Cupcakes

1 chocolate cake mix (you can use any chocolate flavor - we like chocolate fudge)

1 can of pumpkin (not pumpkin pie mix, but regular canned pumpkin)

1/2 cup of water

1/2 cup of chocolate chips

Mix all the cake mix, pumpkin, and water together. It will be fairly thick, but you can still mix it easily by hand (I use my Kitchen Aid because, as stated above, I hate pumpkin and the less I have to do with it the better). Mix in the chocolate chips.

Put into cupcake liners and bake approximately 20-25 minutes at 350.

Makes about 15 cupcakes. And if you are watching your waistline, they are 2 Weight Watchers points each.

Now, go forth and find canned pumpkin.


Denise Z. said...

Come visit...I have pumpkin! In a can! In my pantry!
(what's up with the shortages back there??? First zucchini, now pumpkin)

~jane said...

Thanks for the recipe, Carla. I have a couple cans in the cupboard and I too do not eat pumpkin pie or much else made with pumpkin. These will be in my oven the next time I need a quick and easy dessert.