Harriet’s Guilt-free Cupcakes


From Linda Cicero’s Cook’s Corner Column


Harriet’s Guilt-free Cupcakes

1 (15-ounce) can pumpkin puree (not pie filling)

1 box devil’s food cake mix

Heat oven to 400 degrees. Place paper liners in 12-cup muffin or spray cups with vegetable oil.

Stir puree into dry cake mix. Batter will be very dense. Spoon into prepared pan. Bake 20 minutes. Makes 12 cupcakes.

Per cupcake: 183 calories (19 percent from fat), 4.1 g fat (0.9 g saturated, 1.6 g monounsaturated), 0 cholesterol, 2 g protein, 36.7 g carbohydrates, 2.5 g fiber, 387 mg sodium.

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