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Two Ingredient Pumpkin Cake

Reviewed: Jul. 24, 2012
I am in love with this recipe !!!! I made muffins instead of a cake. I first tried it with Spice cake and it was delicious. Next I tried it with Carrot Cake and I liked it even more. With the Carrot Cake mix I added about a teaspoon of Pumpkin Pie Spice, 1/2 tsp cinnamon. The only other variation that I made was I added 1/3 cup of Almond Breeze Almond Coconut milk. It help thin the batter a bit and the cupcakes were so moist. The addition of the almond/coconut milk really does not add that many extra calories either. I thought the point of this recipe is to have a lower calorie sweet treat for people that are watching their weight. I was able to get 24 decent size cupcakes out of the recipe. We freeze them in baggies with 2 or 4 cupcakes in each bag and it does not take long to thaw them out. I also tried the recipe with a yellow cake mix but we did not really enjoy them at all and ended up throwing them away. If you love pumpkin bread and pumpkin cookies like we do then using the spice cake or carrot cake mix is going to get you closest to that taste. The yellow cake mix with the can of pumpkin had a strong flavor of yellow cake and you could not really taste the pumpkin. I would also like to try it with a chocolate cake mix sometime for those times when you crave something chocolate...
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