I made these cupcakes for some guests I had in my home as well as to take to a friend who recently had a baby. Let's just say, I didn't make enough! Everyone loved them. They were the perfect consistency and they didn't stick to the paper even a little bit! That is one of my biggest baking pet peeves. I absolutely cannot stand it when a cupcake sticks to the liner. I frosted them with store bought cream cheese frosting, which made them fabulous, but if you want to keep the calories down you could use fat free cool whip or just eat them plain. I decorated some with leaf shaped sprinkles...here they are all packaged up and ready to be delivered to my friend!
The method of these muffins can be applied to other cake mixes as well. You could substitute chocolate, devil's food or carrot cake mix for the spike cake. I'm even considering trying it with red velvet cake mix! I'll let you know how that one turns out. Have fun with these!
- 1 box spice cake
- 1 can pure pumpkin (not pumpkin pie mix)
- 1.5C applesauce (use cinnamon if you have it!)
- 1t pumpkin pie spice
- optional: nuts or chocolate chips
Mix all ingredients together and bake according to packaged directions. If you want a cake instead of cupcakes, this will work with a sheet pan, round cake pans or a bundt pan as well.