Reviewed: Nov. 21, 2009

we added 25 oz pumpkin and put chocolate chips on the cupcakes before baking, they are good and look great when done!

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Jamie Jensen

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Reviewed: Nov. 13, 2009

Super simple and delicious! I also added a teaspoon of vanilla and a cup of light sour cream. Very moist and tasty!

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Kelly

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Reviewed: Oct. 31, 2009

I get requests for these ALL THE TIME. People are totally shocked when I tell them there is pumpkin in them, but they are SO MOIST! I roast a sugar pie pumpkin & mash it with a fork to replace the canned pumpkin, and i use a dark chocolate cake mix. I also make up a simple cream cheese frosting (1 stick of butter, 1 half-stick of cream cheese, one box of powdered sugar. a little vanilla to taste & milk to the preferred consistancy) because I can't stand canned.

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PIXIEVIXEN

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Reviewed: Oct. 24, 2009

It was a great chocolate cake. I tasted no pumpkin, but it was nice to leave out the eggs and oil and have them replaced with a healthy vegetable. Very heavy, but yummy.

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A Franklin

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Reviewed: Oct. 14, 2009

I used the 'dark chocolate' cake mix and a can (15oz) of plan pumpkin, and nothing else. It needs to be said that you will not taste the pumpkin, just the mmmm chocolate. Also when mixing these two ingredients. I found it helpful to mix 1/3 of cake mix and some pumpkin till smooth, then another 1/3 of cake mix with more pumpkin till smooth. Now the rest of cake mix and pumpkin mix till all is smooth. It will be a thick batter.

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BJDAVEN

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Reviewed: Aug. 14, 2009

My husband hates pumpkin, but I wanted to make a healthier cake and I had pumpkin I needed to use. Easy as cake :)

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sunshinenewday

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Reviewed: Jul. 29, 2009

Ummm...if you follow the recipe exactly it's not very spectacular. Tastes just like regular cake mix except a little more moist (stick to your mouth moist). I'm not surprised that the rave reviews are mostly from people who used pre-spiced canned pumpkin. I'm a die-hard fan of cinnamon and chocolate like what you get from Mexican chocolate cake. Adding spices to this recipe does jazz it up, otherwise it's just plain.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I made this for a birthday party and didn't tell anyone the "secret" ingredient until someone complimented it! My sister-in-law thought it was so good, she asked me to make her daughter's cake (instead of buying one at a bakery this year)!! Oh yeah, it's a keeper!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Dec. 18, 2008

These were just ridiculously good. The pumpkin flavor wasn't strong at all, but it was definitely there. I only had a can of pumpkin w/o the spices, so I added 1 tsp cinnamon, 1/2 tsp clove, 1/2 tsp ginger, and 1/4 tsp nutmeg. Then, I made homemade cream cheese frosting and added 1 tsp of vanilla and 1 tsp of cinnamon. The results were amazing! The cupcakes were super moist, and the frosting was a perfect match. Thanks for the great recipe!

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Daniél M.

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 15, 2008

I have made this several times and it is a huge hit! I have prepared the recipe as stated, and the "healthier" way as well, and find it to be just as tasty either way! I also add 2 t. pumpkin pie spice to bring the flavor of the pumpkin out. Five stars!!!

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ericablueeyes

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

I liked this recipe, however I read advice to not use eggs or oil, so I only used half. I don't think it turned out as moist as if I would have used the whole amount. But the idea to add pumpkin spices was great. I also think there could have been more pumkin flavor, maybe even more pumpkin.

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Chocolate Lover's Anonymous

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Reviewed: Nov. 9, 2008

It is an easy, quick and healthier option, but nothing that anyone "wowed" over.

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TKROEPLIN

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Reviewed: Nov. 2, 2008

This recipe was really easy to make, but I agree with others. I couldn't taste the pumpkin at all. They tasted like chocolate cupcakes with cream cheese frosting.

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Stacey

Cooking Level: Expert

Home Town: Downey, California, USA

Living In: Renton, Washington, USA

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Reviewed: Oct. 29, 2008

This is a nice moist cake, and I even omitted the oil. Makes for a moist lower fat cake but don't be surprised by the lack of pumpkin flavor. I even added 2 teaspoons of pumpkin pie spice.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

This cake turned out pretty good - I added a full tablespoon of pumpkin pie spice and I honestly think it could've used a little more. I like a pumpkin taste. Cake isn't healthy, but the good news is - pumpkin is pretty healthy and gives this cake the moisture, so I think you might be able to get away with leaving out the oil and perhaps the eggs (maybe just egg whites?) so I'll try the other member's healthier version of this next time. Overall a good, easy cake! Only took like 10 minutes to make and 35 in the oven!

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Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 18, 2008

Wow, this was GOOD! I made it last night for friends and it was a hit. Fortunately for cooks like me, the recipe is forgiving: I bought a 30 oz can of pumpkin instead of 15 oz. Long story short, I realized my mistake but the cake still ended up with about 22 oz of pumpkin. I think that made it tastier, though -- and I just baked it a little longer. It had a mild pumpkin flavor and was really moist. Other notes: I used Devil's Food cake mix and added 2 tsp. of pumpkin spice and served it with a Chocolate Cream Cheese frosting. So good!

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angloesque

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Reviewed: Oct. 17, 2008

I made this recipe as cupcakes for a last minute entry in a Pumpkin Recipe contest. I won first prize! It's sweeter than most pumpkin recipes, and I used Devil's Food Cake Mix so it was a little richer.

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melanie simington

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Reviewed: Jun. 6, 2008

I made this recipe into mini muffins, only using 2 egg whites, and 2 T. of water, cake mix and one can of pumpkin. I did not frost them, they are a sweet treat without it! Delicious, and a pretty guilt free snack for my chocolate craving!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 12, 2008

I fed this to the hordes at my son's 2nd birthday party, and I think that one of the great things about this recipe is that you don't taste the pumpkin! It was a hit, the kids went back for seconds, and I'll definitely use this recipe again. I bet it would make great cupcakes.

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red_river_princess

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 31, 2007

wow, good recipe, easy too. i usually don't like cake but this turned out so moist, so tasty. i added pumpkin pie spice as suggested, great touch. i used a cream cheese frosting from this site, and added mini chocolate chips to the top of the cake after frosted. it got a thumbs up from my 12 year old daughter. it's a keeper! thanks!

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