Wednesday, 25 November 2009

• Low-Fat Pumpkin Spice Cupcake Recipe for Thanksgiving

  
  

   

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  This is one of my favorite (secretly low-fat) recipes passed down to me by my mother.  All you need is a Spice Cake mix and a 15oz can of pure pumpkin.  Pour your Spice Cake mix into a bowl and add the can of pumpkin in place of the eggs and oil originally called for.  Next, mix the cake mix and pumpkin together.  Pour batter into greased muffin tins or tins with cupcake wrappers and bake according to cake mix box.  Now, sit back and enjoy delicious Pumpkin Spice Cupcakes without any guilt! You can add icing though if you want : )   
  

  You can also use this batter to make a cake rather than cupcakes. 

  Added bonus-Pumpkin is an excellent source of Fiber, Vitamin A and Carotene!
  

  Another tip-You can use pumpkin or applesauce to replace eggs and oil with almost any recipe, cuts out fat and adds moisture! 

  Do you have any substitution ideas for turning a decadent dish into a deliciously low-fat one?

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