Servings: 22 servings
Calories: 84.4kcal
Equipment
- cupcake tins
- cupcake liners
- scooper
- hand mixer
- measuring cups
- measuring spoons
Ingredients
- 1 box Pillsbury Sugar Free Yellow Cake mix
- 1 15 oz can of pumpkin, I use Libby
- 3 egg whites
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 c water
Instructions
- Preheat the oven to 350℉.
- Place the foil cupcake liners into the cupcake tins and set aside.
- Empty the cake mix into a large mixing bowl.
- Add the cinnamon, nutmeg and ginger to the cake mix. Use a fork or wooden spoon and stir the spices into the cake mix until it is even distributed.
- Add the pumpkin and egg whites to the bowl and roughly a third of the cup of water. Use a hand mixer and slowly start to mix the ingredients. As you continue to mix keep slowly adding the water until it is all added and incorporated.
- Add the chocolate chips to the batter and gently fold them in.
- Using a scooper, fill the cupcake liners about ⅔ full. I was able to fill 22 cupcake liners.
- Place the cupcakes in the oven and bake at 350℉ for 20 - 22 min. I check at 20 min. You are looking for a toothpick inserted in the center to come out clean or the top to spring back. If you are not quite there, bake an additional 2 min.
- Remove the cupcakes from the oven and let then sit for 10 min and then transfer then to a cooling rack and let them sit until they are entirely cooled about 1 - 1½ hr.
- Serve and enjoy.
- These cupcakes freeze well. Place them on a baking tray that will fit in your freezer. If they do not all fit on the tray, place a piece of wax paper on top of the first layer of cupcakes and make a second layer. Cover with plastic wrap and place in the freezer. Once they are frozen, transfer them to a freezer bag and return to the freezer.
Nutrition
Serving: 1cupcake | Calories: 84.4kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 0.6g | Sodium: 159mg | Fiber: 2.5g
Tried this recipe?Let us know how it was!
