Thursday, July 16, 2009

Iced, Spiced, And Very Nice

  I got another new addition to my growing pan collection—a mini cupcake/muffin pan. I have been looking for one lately, and scored one at Wal-Mart for under five bucks! I love my heart pans, donut pan, Bundt pans and various shaped cake pans. When I buy em’ I have no set plan of when I’ll use a certain one, but I always find a occasion! Do you have a favorite pan you use? If you are slightly obsessed with different pans, or just have some free time, head over here to look at a store that carries every pan under one roof! Pretty neat huh?!

Well today I am getting my cable hooked up finally. They were booked solid for two weeks supposedly, so I have been watching my share of DVD’s, more specifically all seasons of Full House—I just love that show. =) And unfortunately the streak of nice weather has left the area, rainy skies have been hanging out for the past 3 days, so of course I use it as a perfect excuse to stay in and bake! I had a realization that I am seriously lacking on cupcake recipes on the blog, yet I have tons of recipes to try. So I got out the mini-muffin pan and my trusted Hungry Girl 200 Under 200 Cookbook and began a cupcake bake day. (Btw, this book is my “recipe book of the month”, if you’d like to email me your fav cookbook for next month, I’d be thrilled!)

The cupcakes I chose to make are the Iced 'n Spiced Pumpkin Puddin' Cupcakes—if you’re against the hype on healthy cupcakes, this recipe may just change your mind. I am glad I made them in mini size because they are really satisfying with just a little bite. Plus you can have a couple instead of one big one! I also love recipes that are based on canned pure pumpkin because it is so cheap, and I love having leftovers to eat with random things! Not sure if these are something you want to bake? Maybe this picture will convince you otherwise!

CIMG0183

Yes, these little gems even come with a cream cheese based frosting that tops the cake! (literally)

Iced ‘N Spiced Pumpkin Puddin’ Cupcakes

Adapted from Hungry Girl’s 200 Under 200 Recipes

Ingredients

For Cupcakes:

  • 2 c moist-style spice cake mix
  • 1 c canned pure pumpkin
  • 1/3 c liquid egg substitute or 2 egg whites
  • 1/8 tsp salt

For Frosting:

  • 1/2 c plus 1 tbsp Cool Whip Free, thawed
  • 2 tbsp Splenda, or other granulated sugar substitute
  • 2 tbsp FF cream cheese, room temperature
  • 1 tbsp canned pure pumpkin
  • 1 tsp sugar-free fat-free vanilla instant pudding mix
  • 1/8 tsp cinnamon

Directions

  • Preheat oven to 350 F.
  • In a medium mixing bowl, combine all the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are ready to be frosted.

CIMG0176

  • In a large mixing bowl, combine all of the cupcake ingredients with 1/2 c of water. Mix until blended.

CIMG0175

  • Line a 12-cup muffin pan (or a 24 c mini-muffin pan) with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
  • Bake in the oven for 15 mins, until a toothpick inserted the center of cupcake comes out clean.
  • Cool cupcakes completely, then evenly distribute frosting among the tops.

Let me know if you try these! Tomorrow’s Friday—ya!

49 comments:

brandi said...

that is one thing I don't have - a mini muffin pan :)

Jenny said...

m'mm i love baked goods that are in cute little shapes :) is it just me or does it make them taste even better? ok, it's probably just me!

Krista said...

I've been meaning to try those but keep forgettting to buy the cream cheese for the frosting!!! They look great!

Krista said...

About the shiritaki noodles....I rinse them really, really good with hot water and then let them hang out in the strainer for a bit to drain. I also kinda hold my breath when I open the pack!! :)

Peanut Butter Swirl said...

oh I bet these would be delicious around the holidays! YUMM

Helen said...

Wow those cupcakes look so good.

Nell said...

Those mini cupcakes are so cute!! The frosting looks absolutely delish.

Laura said...

hey girl! totally off topic of your post but i mailed the coupons the other day... i want to say it was monday but i really donte remmeber lol... anywho they are on their way! :)

Pam said...

Hello, you have a very cute blog. Have you made HG's Caramel Pump. cupcakes? (I think that was the name of them) They were in her first book! They are really good!

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Healthy Beach Bum said...

mmm you just stole my heart with these little cupcakes :) i love how there's pumpkin in them ! I'm bookmarking this recipe!!!

Meghan said...

I love the picture on your blog heading! These cupcakes look great! I love pumpkin so much. I actually have a spice cake mix in my pantry because our store only carries it at certain times of the year, so I got extra!

Erica said...

awww! I haven't seen an episode of full house in forever. That show rocked. It scares me how dirty Danny Tanner is in real life- have you seen any of his comedy?? I do love fun pans and need to grow my collection. I am looking to get a giant heart pan to make a cake for Josh for our upcoming Anniversary. These cupcakes sound delicious- I'm a fan of anything containing pumpkiny flavors.

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