The recipe party is growing - and you'll love this one! Stacy tried out the recipe for Chocolate-Chip Pumpkin Cupcakes with Cinnamon Icing, but having a kiddo with food allergies had to make some alterations and made it work for her family. I love it! And she swapped me a muffin recipe for the cupcake recipe - I can't wait to try Lemon Tea Muffins.
(Also, check out Stacy's other great blog which is a guide to toddler activities in and around the Arlington, VA area)
My family has an obsession with pumpkin. We love pumpkin treats except pumpkin pie and I am not sure why that is but neither my husband nor I like it (our extended family loves it, so I don't think it is the recipe). Anyway, I have a recipe for pumpkin muffins that I make all the time with my daughter but it is a little dense so I was excited to try a pumpkin cake. We made it this afternoon and well it didn't go exactly as planned....
Your recipe:
1 pkg pudding-included yellow cake mix
1 C canned pumpkin
1/2 C water
1/3 C oil
3 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1 C miniature semi-sweet chocolate chips
What I ended up doing:
1 package yellow cake mix (Duncan Hines; 18.25 ounce)
1 can pumpkin (Libby's 15 ounce, solid pack)
3 eggs
1/3 cup vegetable oil
1 tsp cinnamon
1 tsp ginger
1 tsp all spice
1/3 cup sugar
Why all the substitutions?
1. My daughter is allergic to dairy so I cannot use the pudding included yellow cake mix. I can use Duncan Hines yellow cake mix because it is dairy free. Since I wasn't using the pudding cake mix, I left out the water.
2. I used the whole thing of pumpkin because I was making these with my two year old daughter and wasn't paying enough attention to the recipe to read the 1 C correctly (I read one can). Somehow, I managed to get the correct number of eggs and oil in there.
3. I didn't have nutmeg so I substituted the ginger and all spice since that is what my pumpkin muffin recipe calls for.
4. I added the extra 1/3 cup of sugar because I used a whole can of pumpkin and it needed to be sweetened.
5. I left out the chocolate chips because I didn't have dairy free/nut free chocolate chips on hand and I wanted my daughter to be able to eat these.
6. We left out the frosting entirely because of the dairy allergy (and there isn't good substitute for butter in frosting).
Other than that, it is exactly the same thing :)
They are delicious. I am worried about how many of them I am going to eat. As soon as they cool I am going to have to put at least half of them in the freezer to prevent a cupcake binge.
Here's what she has to say and a great picture from her own kitchen - mmmm yummy!:
Your recipe:
1 pkg pudding-included yellow cake mix
1 C canned pumpkin
1/2 C water
1/3 C oil
3 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1 C miniature semi-sweet chocolate chips
What I ended up doing:
1 package yellow cake mix (Duncan Hines; 18.25 ounce)
1 can pumpkin (Libby's 15 ounce, solid pack)
3 eggs
1/3 cup vegetable oil
1 tsp cinnamon
1 tsp ginger
1 tsp all spice
1/3 cup sugar
Why all the substitutions?
1. My daughter is allergic to dairy so I cannot use the pudding included yellow cake mix. I can use Duncan Hines yellow cake mix because it is dairy free. Since I wasn't using the pudding cake mix, I left out the water.
2. I used the whole thing of pumpkin because I was making these with my two year old daughter and wasn't paying enough attention to the recipe to read the 1 C correctly (I read one can). Somehow, I managed to get the correct number of eggs and oil in there.
3. I didn't have nutmeg so I substituted the ginger and all spice since that is what my pumpkin muffin recipe calls for.
4. I added the extra 1/3 cup of sugar because I used a whole can of pumpkin and it needed to be sweetened.
5. I left out the chocolate chips because I didn't have dairy free/nut free chocolate chips on hand and I wanted my daughter to be able to eat these.
6. We left out the frosting entirely because of the dairy allergy (and there isn't good substitute for butter in frosting).
Other than that, it is exactly the same thing :)
They are delicious. I am worried about how many of them I am going to eat. As soon as they cool I am going to have to put at least half of them in the freezer to prevent a cupcake binge.
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