Whether you’re looking for a last minute treat to bake for your friend’s birthday, you’re staying in and just feel like baking, or need a way to burn those BRB’s, this recipe will serve your body and your taste buds much better than the proposed box instructions. Instead of using vegetable oil and eggs (just one egg has 70% the DRI of cholesterol and 8% DRI of saturated fat), completely forgo them and throw in a can of pumpkin. Not only will you be forgoing the unhealthy components of eggs and vegetable oil, but you will be adding in fiber, vitamins A & C, and iron (just to name a few). The pumpkin also keeps the muffins incredibly moist. If you feel like being super creative, throw in some slices of banana, apple, raisins, or nuts.


Prep Time:  2 minutes
Cook Time:  15-20 minutes
Total Time:  20 minutes

Servings:  12 muffins

1 can (15 oz) of pumpkin
1 box chocolate cake mix

1.  Preheat oven to 350°F.


Photo by Katherine Carroll

2. Mix the pumpkin and box mix together.


Photo by Katherine Carroll

3. Fill 12 cupcake liners 3/4 full with batter.


Photo by Katherine Carroll

4. Bake for 15-20 minutes and use the toothpick test (see step 4 here).


Photo by Katherine Carroll

Hello beautiful.