Earlier in the week I made Pumpkin Spice Muffins using a boxed cake mix and canned pumpkin. I had some pumpkin left so I put it in the freezer. Tonight I was in the mood for something sweet again so I took out a box of swiss chocolate cake mix and went to work. You can't taste the pumpkin in here by the way!
When you make cupcakes with pureed fruit or vegetables, the texture is not the same as cupcakes made with eggs and oil. It's hard to describe. They're very moist and they're not fluffy. I guess you'll just have to make some to find out for yourself! And kids love them. They have no idea there's pumpkin in there!
Swiss Chocolate Pumpkin Muffins
12 Servings | PointsPlus per Serving: 3
1/2 a box swiss chocolate cake mix
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 cup strong coffee
1/3 cup white chocolate chips, melted
Preheat the oven to 350F and line 12 muffin cups with paper liners.
Combine all ingredients except chocolate well with a fork and divide among the muffin cups.
Bake for 15 minutes or until a tester comes out clean.
Allow the cupcakes to cool, then drizzle with melted white chocolate and add a few sprinkles if your heart desires.