Not quite a brownie, not quite a cupcake, but definitely the best of both worlds. Pumpkin gives this dessert a lovely texture and flavor with less fat.
INGREDIENTS | MAKES 24 CUPCAKES
- 1 18.25-ounce box devil's food cake mix
- 1 15-ounce can pumpkin
- ⅔ cup water
- 1 12-ounce tub chocolate frosting
Preheat oven to 325°F. Spray muffin tins with nonstick cooking spray.
Combine cake mix, pumpkin, and water in a large mixing bowl. Beat using an electric mixer for 2 minutes.
Spoon batter into muffin tins. Bake for 40 minutes.
Cool cupcakes and frost.