Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

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Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

I used a box of Duncan Hines Dark Chocolate Fudge cake mix, a box of fat free instant chocolate pudding, a little water and some canned pumpkin. That’s it! No oil, no butter, no eggs.

I’ve been perfecting these for weeks. My first experiments didn’t include pumpkin; they were good, but I noticed no one in my house was eating them. When I asked why, they told me they were good, perfect for people on diets…. fail!! So I was on a mission to make low fat chocolate cupcakes my family would love, and here they are! Without the chocolate pudding, these are still very good, but the pudding just gives it that extra yum factor!

I used orange foil liners to give these a simple Halloween theme without too much effort. I also created some really cute Halloween cupcakes based on this base recipe. I will be posting those over the weekend. Not to create too much confusion, I am posting the chocolate glaze with this recipe, and the vanilla frosting will be posted on the next post. Both are equally yummy and a perfect solution for a low fat icing!

Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.
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4.63 from 8 votes
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Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

5
5
5
SP
104.5 Cals 1 Protein 20 Carbs 2.5 Fats
Total Time: 1 hr
Yield: 24 servings
COURSE: Dessert
CUISINE: American
Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

Ingredients

  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1 1/3 cups water

For the chocolate glaze:

  • 1/2 cup confectioners' sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2-1 tbsp 1% milk
  • 1/4 tsp vanilla extract
  • pinch of salt

Instructions

  • Preheat oven to 350°. Line a cupcake tin with cupcake liners.
  • Combine pumpkin puree and water in a large bowl; mix to combine.
  • Add chocolate pudding mix and mix well.  Add chocolate cake mix and beat 2 minutes.
  • Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth.
  • Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

Nutrition

Serving: 1cupcake, Calories: 104.5kcal, Carbohydrates: 20g, Protein: 1g, Fat: 2.5g, Sodium: 288.5mg, Fiber: 1.5g, Sugar: 12.5g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 3
Keywords: Kid Friendly, Vegetarian Meals

 

 

 

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263 comments

  1. Fabulous recipe! I’m trying to lose some pandemic pounds and I’ve missed eating cake–not any more, though. I’ll be making these again! As others have noted, the cake mix sold now is a slightly smaller size. Adding 3 oz of flour (weighed on a kitchen scale) keeps everything in balance. I used spelt flour in mine, though it’s such a small amount, I’m sure any other type of flour would do just as well.

    I split my batter up so I could try both regular sized cupcakes and mini cupcakes. I actually liked the mini cupcakes the best. They baked in 12-15 minutes and were absolutely perfect. You’d never know these are low fat, and even my skeptical, picky eater couldn’t taste any trace of pumpkin. My youngest can’t stop eating them. Overall, a huge hit!

  2. They are super gooey and I can’t get the top to be flat – could this be because the cake batter to pumpkin puree is off (I see below that the Duncan Hines cake mix is smaller).

  3. Hi Gina, made this twice and the top is always flat every time. It doesn’t have that nice round cupcake top. No issue with the flavor.  What am I missing or doing wrong? I followed the instructions to the T.  

  4. THANK YOU for this recipe. Made for a co-worker/fellow WWer and we both loved them.
    So moist! Definitely a keeper recipe.

  5. They don’t make this size cake mix any more. Can you convert it for me?

  6. Pingback: Say It Isn’t So… – My Healthy Journey

  7. These were so delicious and moist! Even my kids loved them!

  8. They are easy to make and very yummy!

  9. There is no freestyle points value 

  10. Amazing even with Duncan Hines only having 15.5 ounce cake mix as opposed to 18.5 ounces the recipe calls for.  Also, the pudding mixes are now 1.3 instead of 1.4 ounces.

  11. Do you have any kind of recipe like this but for vanilla cupcakes? We LOVE this recipe – our favorite! But my daughter wants vanilla for her birthday and I have tried in the past – they come out very pumpkin tasting. Thank you!

  12. Gina, can you give us the SP value for the cupcake with the chocolate glaze, or include the saturated fat count so we can calculate ourselves? These look so delicious!

  13. I made these last night and the kids loved them, my oldest even said they were “the best cupcakes EVER!” They all went for seconds.
    I didn’t mention to them that these were “healthy” or contained pumpkin. 😉

  14. I just found this recipe and I can’t wait to try it!
    It states 5 smartpoints without chocolate giaze and 3 smartpoints with glaze.
    Help me! Did you just mix up the point count. So it should be reversed or what?

  15. I use one cup of seltzer or club soda with one box of cake mix. Delicious 

  16. What are the measurements of other ingredients when using the Better Crocker 15.25 oz box?  I was hoping to make these today since I have all of the ingredients, except I purchased the 15.25 oz box then realized it was the wrong size!

  17. Pingback: Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze – Suly's Kitchen

  18. I made these last night with the 15.25 oz boxes and followed the recipe with great results. I did leave the cupcakes in a few minutes longer. Worth the wait–so delicious! My friends could not believe they were ~105 calories a pop with no eggs or added oil! Thanks for this great recipe, will become my go-to when asked to bring a sweet treat to a gathering!

  19. Hi! Every time I go to the store, I only see 15.25oz boxes for the cake mix. Is there a conversion I should use to keep it consistent? Or do I need to lessen the water? When I try to follow as written, my cupcakes turn out mushy, under cooked, and not very good.

  20. Gina! I have been looking for a similar recipe to this for years! Thank you so much. The original one I remember was cake mix and pudding and the "frosting" was ff whip cream and strawberries. It was amazing. I will try this recipe, but would you be able to tell me how to make the one I described? I am not much of a cook and don't know how to pull this together. I would alos really appreciate the counts – I need to make it as low points as possible. Thank you! Kimberly

  21. Do the cupcakes taste like pumpkin because of the canned pumpkin or do they really taste like chocolate? Is there anything to replace the pumpkin? Thanks!

  22. LOVE THEM!!! I would have never have thought to use canned pumpkin. I always use applesauce in my cake recipes. Super moist and super yummy!

  23. How do you make the white frosting/drizzle?

  24. Thanks so much!! I made these tonight, they're still coo
    long, so haven't had a chance to taste them yet, Alto ugh the batter tasted good! I was surprised at how thick the batter was though…

    Also, I read a couple comments about pumpkin muffins made with a cake mix only..and you said you weren't crazy about them….here's how I make mine…
    1 yellow cake mix
    1 can of pumpkin
    1 small box of sugar free instant vanilla pudding mix
    The pudding (like Gina mentioned) is what makes them so moist!
    I also added mini chocolate chips to the batter! I got 21 average sized muffins.

  25. I notice you have a lot of recipes for cupcakes. However, can you also bake a 9 x 13 cake out of this recipe instead of cupcakes? I prefer to make cakes instead of cupcakes.

  26. Making these right now…I licked the batter bowl…tastes so good. I added a package of Via instant Starbucks to add an extra kick. Gina you should post these again…have made them a couple of times.

  27. This was so easy and made such deliciously rich cake. Thanks Gina!

  28. These are my FAVORITE! I am going to add a bit of cinnamon to both the mix and the icing to make a low-fat texas sheet cake type cupcake. Yum yum!

  29. Just a question… how do you figure up all of the calories and carbs? I just want to be sure these are accurate before I start making them! I have been trying so hard to get back on my diet (35 lbs down, 35 lbs to go) and I don't want to mess up by making "skinny desserts" that have the wrong nutritional facts! Thanks 🙂 BTW this stuff looks UH-MAZING!

  30. Thank you so much! These are outrageous! I am not really a pumpkin fan, but I read somewhere in an earlier comment that applesauce does it too and it was delicious. I cook them for about 25 minutes and the insides are very moist but I like it that way. THANKS AGAIN!

  31. Made these tonight and they were amazing!! Easily the best chocolate cake I've ever made and I didn't even feel guilty when my 4 yr old ate 2 of them!! He hates vegies and I've found it very hard to even hide them in other foods, but you can't taste it at all in these! They are so moist and delicious, like a cross between a cupcake and a gooey brownie. Everyone in my house loved them 🙂 Thank you so much!

  32. has anyone ever tried to make these and sub gluten free cake mix? how did they turn out? I think I'm going to try it this weekend!

  33. I brought these to a dinner with friends…. everyone politely had one and quickly moved on to the fruit platter – NOT a big hit. I found they didn't taste nearly as chocolatey as they looked and I wasn't crazy about the texture either but my hubby likes them so I guess they'll not go to waste after all.

  34. Thank you, for all of the time you put into posting these recipes. I have made a few of your desserts and main dishes and have love them all. These were not my favorite but did satisfy my sweet tooth

  35. OMG! I made these last night and shared them at our weekly Weight Watchers meeting. I used a mini muffin pan and got about 54 mini cupcakes. Worked out to about 1 point apiece. Everyone loved them! – Love ALL your recipes!

  36. These cupcakes are absolutely delicious! They are super moist and chocolatey!! No one would know there's pumpkin in them unless you told them. Love, Love, LOVE these!!

  37. These are in the oven right now.. I cut back on the pudding, water and pumpkin proportionally as the cake mix is now 16.5 oz as someone else pointed out.. but they look really dry cooking. hopefully they come out ok! It would be great to get the "official" recipe updated to reflect the new box size. Note that Dunkin Hines did not reduce the price when they reduced the size. Grrr!!

  38. I made these and they were yummy!!! Then I tried again with carrot cake mix, SF cheesecake pudding mix, and part pumpkin, part applesauce…faaaabulous!!!

  39. Does anyone know if the Duncan Hines cake box sizes have changed? I bought two 16.5oz boxes of Dark Chocolate Fudge cake mix (which the spooky spider recipe calls for), but noticed that the Super Moist Low Fat Chocolate Cupcakes call for 18.25oz. Are 2 different sizes available from DH or did they downsize to the 16.5oz only? If they downsized, will the Super Moist Low Fat Chocolate Cupcake recipe still work with the smaller size box? Thanks for your help!!

  40. These were amazing! I made these for a work event and followed the directions exactly and they turned out perfectly! Thanks so much Gina

  41. just finished making these. Did use devils cake mix instead of fudge mix. They took a while longer to make (about 15 minutes longer), but they came out great.
    The icing was a little yellow, but that was because of the butter, but they still looked cute.
    Only thing that I didn't like: they crumble, a lot. Gonna spray the liners for the next batch to see if that helps with the crumbling.
    Thank you so much for your recipes. I love your site 🙂

  42. These are amazing!!!

  43. I followed the directions/measurements to a T and baked them for over double the baking time. i am frustrated as to why they are so doughy. All of your other recipes have turned out great for me until this one.
    Any suggestions? I would love to make them again(being a chocolate lover and liking low cal.).
    Thanks

    • I know this is an old post, but I wonder if you used brownie mix instead of cake? I almost did that because in my store almost all of the fudge mixes were brownie. I had to really look to make sure it was indeed a fudge cake mix instead of a brownie mix.

    • I am having the same problem… they have been baking forever and ever and still gooey… 

  44. I just made these for my daughter to commemorate children's day (Brazilian holiday) tomorrow. I Fell in love with the recipe. Thank you so much for sharing all these wonderful recipes!!

  45. If you like pumpkin, you can use a box of spice cake mix, 1 can of pumpkin, and the laughing cow cinnamon cream cheese for frosting….. soooooo good!!!! I love this site by the way

  46. Since beginning WW I've had a hard time finding desserts that I can justify spending all those points on. I usually feel guilty and regret eating it. I stumbled upon your blog and its the best thing that's happened to me. lol. I made these tonight and OMG!! They taste so good. And at only 2 points a piece I don't feel guilty about eating one…or two. Other people in my house who aren't on a diet had tried them and also love them. You really don't feel like you're eating a "diet" cupcake. You are amazing!!

  47. Just made these and my god, they are delicious and you can't even tell you skipped on eggs and butter! amazing!

  48. Just made these – they are delicious! Thanks, Gina, it's so nice to have a real cupcake while on WW!

  49. I agree with Elilicious. After reading all the comments here, I noticed that my cake box is 16.5 oz., which is all they have at my grocery store. I did a little math, though, and adjusted the pudding, pumpkin, and water (it's about 90 percent of the listed measurements). My cupcakes came out perfect!

    I could not get over just how moist they were, and I do not like pumpkin at all, and couldn't taste it one bit! My husband and I weren't huge fans of the glaze, so I am going to try something else next time. In all, a great recipe. Thanks, Gina!!

  50. These were a hit this weekend – topped with the low fat cream cheese frosting. I used foil liners and they didn't stick at all. Delish! Thanks again!!

  51. I LOVE THESE! The only trouble I had was mixing them – the mix is so thick, but I managed. I could not taste the pumpkin at all. This recipe is a keeper. Thanks Gina!

  52. where is the vanilla icing low fat recipe mentioned in this post? A link within the blog is always helpful. I can't wait to try this out!

  53. For the people who have said these take way longer to cook – are you adding just a cup of pumpkin, or the whole can? I almost made that mistake, and I can see how that would increase the time needed to cook.

    • Thank you, I made this today and they were major bomb – I used can of pumpkin instead of one cup of canned pumpkin. Will try again!

  54. Was SUPER excited about this recipe – I love baking and have recently started the "calorie watch" so this was an awesome find. I swear I read the recipe 5 times to figure out what size of can of pumpkin I needed, and never once did I see "1 cup" (It has been a "face, meet palm!" kinda day). Needless to say, I used 15oz of pumpkin, and while they are definitely pumpkiny, you bet I'll eat them anyway because they're now chocolate-pumpkin. And I followed the advice on spraying the liners with cooking spray – don't skip that step!

  55. Gina – My son requested this recipe as a cake for his birthday so I did. I made it in 3 9" pans and after they came out, didn't hold out much hope. Really skinny layers. Bumpy tops (I didn't smooth them thinking they would sort of melt and smooth out like regular cake mix does). I went ahead and frosted it with ganache (not WW friendly but really, really good). It was sensational. Dense, chocolatey, beautiful. It was the least crumbly cake I have ever made. So, I've made this now in cupcake form and as a cake. A definite keeper and thank you again. Deborah

  56. My cupcakes are taking a lot longer then 25-28, I am pretty sure I did everything right.

  57. Hello Gina. I am getting ready to make these and noticed at the store that the size of the ounces on the box of cake is now 16.5oz. This may be why people are having issues with the middle not seeming done. I have bought these items and would hate to return them. Do you recommend just adding more flour to the mix and see if that works? Thanks in advance!

  58. For everyone saying that the cook time is way too long, you clearly have done something wrong, as I have made the recipes numerous time and they never took more than 25 minutes to bake! Are you sure you picked the canned pumpkin, not the pumpkin pie filling?

  59. I used the yellow cake mix with vanilla pudding and they were very good.I also put just a few chocolate chips on the top of them before baking.

  60. Have made these a couple times now and LOVE them! After beating the first batch by hand, I found my hand mixer, and thought it made a huge difference in the texture. I didn't use liners either time, and instead sprayed the muffin tins with cooking spray. I've never understood what was meant by "until the toothpick comes out clean" so I just cooked them for 25 minutes or so, and they seemed fine.

    I'd like to experiment with adding PB2 and chocolate protein powder to them to turn them into chocolate peanut butter breakfast muffins, but I'm not sure whether to substitute the powders for some of the cake mix, or keep all the cake mix and increase the pumpkin and water. Any thoughts?

  61. These cupcakes are a huge hit at my office. A lot of us are on WW and having a treat that is low in points really made them smile. Thanks Gina for the great recipe for those of that are chocolate lovers but are trying to watch our points!!

  62. Any ideas as to why the long cook time? I'm making some right now and they've been in there for almost 40 minutes and the toothpick is still coming out wet :(. Any ideas?

  63. Made these last night. Made 24, but am not impressed. Cooked for almost an HOUR and the toothpicks did not come out clean, so I gave up and now have nearly cooked cupcakes that stuck like crazy to the liners, and fell apart when trying to remove the liner. I guess the point of them being MOIST was very true, hmph.

  64. I wasn't expecting them to look so odd when they came out. A little warning on that would have been nice. I also had to cook mine for over 30 minutes to get them done. Still undecided on the taste. They aren't bad, but I can definitely tell that there is no egg in it.

  65. I just finished baking a batch and they look aweful! I baked them for 30 minutes and still the bottom of the toothpick would come out wet. After cooling them as stated, the centers fell and cracked. I followed the recipe exactly; any ideas as to what happened?

  66. I put all of the ingredients caloric counts into a calculator and divided by 24 servings and didnt get anywhere NEAR 93 cals. It was much lower? What's up?

  67. I've made these twice now, and just love them. First time I brought them to work for a friend who's doing WW with a little topper that read "I'm only 3 points!"; everyone thought they were really good. I made only half the glaze chocolate, and the other half got raspberry extract and a couple of real raspberries mixed in – they all got a tiny skewer of raspberries on top (she had recently told me how much she loves the raspberry /chocolate combo). Even the slightly crabby, bluntly honest British guy at work declared them "effing good, mate", ha! Today I made them with leftover baked sweet potato (whole fresh, not canned) and I might like them even better. Longest post ever, but just had to tell you how awesome this is, even slightly tweaked!

  68. I made these cupcakes this weekend and was pretty impressed. When my husband first tried one, he was slightly disappointed because he was expecting a rich, chocolatly cake but, the following day I sent them in his lunch and he said forget what he said the day before they were fantastic. They were very dense, moist and great with coffee. To me they are almost like a brownie and are really good plus my kids love them. I try to limit sweets with my kids (and go for fruits and yogurt) but I dont' mind them eating one of these cupcakes for a special treat!

  69. Question…If I make these in cupcake form will it make 24 mini cupcakes or 24 full size cupcakes? They sound soooooo good! I hate pumpkin but love chocolate lol

  70. Just made these again for the…… I have no idea how many times it's been…. they are that good!!! LOL my boys love them!! Thanks Gina, you are the best! I can give my boys a chocolatey dessert that I can eat too!!! 🙂

  71. these are absolutely amazing for less than 100 calories! totally fixes my chocolate craving! thank you

  72. I made these tonight and they were great! Now that I am reading the comments, looks like I might have misread the 1 cup of pumpkin for 1 can, but mine were not pasty at all, maybe b/c I actually put them into the mini cupcake pans (I just prefer bite sized, especially for my toddler). I did make the chocolate drizzle, but just stumbled upon the brand new white chocolate cream cheese and that was just heavenly. Not making them for WW points, so did not care about those extra calories…on a mini cupcake, it was worth it! Thanks Gina for all of your recipes, making my life so much easier! Nikki Y

  73. Mine are in the oven now! Thank you so much for your wonderful recipes, including the WW pts and nutritional information is an invaluable service. I love your recipes and you have given me hope to succeed with weight watchers!!

  74. In the oven now! Surprising hubby with some chocolate for dessert. Haven't had any chocolate since starting our diets 6 weeks ago! Thanks for the recipe!!!

  75. I am baking these right now! Can't wait to taste them!!

  76. Made these to take into work tomorrow! We are all doing a weight-loss competition!

    They are wonderful!!!

  77. Used this recipe as a base but instead did a Spice cake mix and a cup of applesauce with fat-free/sugar-free instant vanilla…..they are scrumptious! I swear they taste better than the sugar-filled frosted ones! Thank you so much for creating these! Two Thumbs Up!

  78. Can you make this into a cake (bundt or other) rather than cupcakes?

  79. Love this recipe! I was worried after reading some of the comments but followed the ingredients and directions to a "T" and they came out great. And my family loves them too! Even my husband who says all cupcakes are dry. These were a complete hit and easy to make. Can't wait to make them again and share!

  80. Can these be frozen? BTW I looove this site.

  81. Made these cupcakes yesterday and they're delicious! They're very fudgey (much more so than a normal cupcake) but they totally satisfy a chocolate craving!

    One question for you: I'd like to try to make these again with a gluten free cake mix (my friend is celiac and was dying of jealousy when she saw these!), any clue if that would just be a complete fail? Thanks!

    • Hey Ali, I'm planning to make these with gluten free cake mix this weekend. Did you ever try it? How did it turn out? Thanks for your help!

  82. I cannot WAIT to try these! I wonder if I could freeze some of the cupcakes after I baked them? That way I only eat a couple and not all of them at once and defeat the whole purpose 🙂 🙂

  83. I think I am going to make these. My sons birthday is today and I hated the thought of not having a piece of cake to celebrate with him. Now I can have a cupcake and enjoy with him. Thanks

  84. You could use babyfood prunes if you don't like the pumpkin taste. Prunes and dates both go great with chocolate and add no fat

  85. I made these yesterday as a trial run for cupcakes for Valentines Day. These were delicious, didn't even need frosting, but they don't rise enough for the purpose I need for my Vday ones. Wondering if adding egg would make them rise more? I think I'll try the diet soda ones as well to see if that will work out better. Brought these to work and no one could taste the pumpkin! We're going to try it with vanilla later on this week.

  86. I just made these for the first time as directed…Can't even taste the pumpkin!! They're really yummy!!

  87. I just made tgese cup cakes for a coworkers birthday. I was skeptical, but they are AMAZING! I am so excited to hear what everyone thinks of them. 🙂

  88. Thanks for a great recipe. Very moist and I love that I can add this to my list of WW desserts and not feel guilty. I just found your site and look forward to trying more things. Thanks again!

  89. I didn't like these. Flavor was not good and neither was texture. I will be throwing them away. I have loved all the other recipes I have tried here.

  90. I just made these for a thrird time and they are fabulous. I tried a different icing idea this time. Just put a marshmallow on top 5 minutes before they are done, it will melt and be delicious and your cupcakes are iced when you take them out of the oven 🙂

  91. I came on tonight with the same question as Jill. My b'day is this weekend and instead of a bakery cake I'm thinking of having hubby make this as a sheet cake. I loved the cupcakes, although they were a bit dense or pasty in the middle, but that didn't bother us. But for a sheet cake? I don't want to have a yucky under done birthday cake. Know what I mean?

  92. I was disappointed with this one. Maybe I was looking for something that seemed more like a real cupcake. I love everything else I've tried from skinnytaste, but this 🙁

  93. I have used this set-up with spice cake, but I have a chocolate tooth… so I made these for myself yesterday, but my two year old (super picky eater!) wouldn't stop scooting her chair over to the counter to eat my "baby chocolate muffins" (I used a mini muffin pan). Needless to say, these are winners. I will definitely be using this again and again! Thank you!

  94. I made these yesterday & they are soooo good! Me & my husband started weight watchers at the beginning of this year & our weakest time is late at night when we are craving sweets. This definitely hits the spot & they are much more satisfying, tastier & cheaper than those little bitty 2" snack bars they sell. This has definitely helped to keep us on track. I made a double batch 🙂

  95. Just made these and they are great! Hubby and kids all like them and are surprised they are low points!

  96. Gina – A note for you. I made these in October and they were great. My 17-year-old wrestler son asked me to make them for his team to take on a 3-day tournament so I did a double batch. I also went to the first two days of the tournament (there is only so much noise and smelly gym I could take) and to a boy, each and every one of them came up to me and thanked me for the cupcakes, saying they were "great," "fantastic," "really, really good." They were all surprised when I told them about the "mystery" ingredient and very happy when I told them there was no added fat and not much in way of extra sugar – just in the bit of glaze. Even the boys that were near their allowed weight were able to eat them. My son calls them the "anti-dessert" and as a co-chocoholic, says they are the best. Just wanted you to know.

    Deborah

  97. Can I use regular Jello pudding mix, not fat free? The package is bigger, I wonder if this would screw it up. I just don't care for artificial sugar.

  98. These are delish but I entered in all the info into WW recipe builder and they are 3 pts+ without the icing.

  99. Gina- AMAZING and so easy! Nobody knew that they were low fat or low points and we were still able to indulge! Thanks!! Have you ever tried substitutions for the boxes of brownie or cookie mix? Would love to try to make some of those as well but not sure what to eliminate and what to add in…..

  100. Oh my gosh Gina these are delicious! :). It made 24 real nice cupcakes. Thank you so much. I like to take a spice cake mix and add a 15 oz cam of pumpkin. Mix together and put in a sprayed 9×13 pan @ 350 for 28 min. Is wonderful plain or cool whip on top. My family loves it and is very moist. Thanks again really appreciate you. Happy Thanksgiving!

  101. Oh well, yes win some lose some! Maybe they are just not for you.

  102. Gina – Yes and yes! I double checked both those things. I was thinking maybe I packed my pumpkin too tightly in the cup measure, ending up with more pumpkin than necessary? Oh, well – you win some, you lose some!

  103. Was the cake mix 18.25 oz? Did you only use 1 cup pumpkin?

  104. I must have done something wrong with these, because everyone is raving but mine didn't turn out very tasty. I followed the recipe exactly, although I had to bake them about 5 more minutes like others said. The flavor was just … odd and kind of turned my stomach to be honest. The texture was a bit spongy on the outside and too moist, almost undercooked, in the middle. So sad! 🙁

  105. These are perfect for helping the chocolate cravings. I made these for my friend's birthday and they were a big hit at home and in the office. She loved that she was able to enjoy something chocolately for her birthday without breaking her points bank. Thanks!

  106. anonymous, it sounds like you used the whole can of pumpkin or the cake mix you used wasn't 18.25 oz.

    these are regular size cupcakes.

  107. These were delightful! Mine must have been huge because the recipe only made 14:-) I also tried with vanilla cake mix and added some ground clove, pumpkin pie spice and cinnamon – BANGIN! Thanks for the recipe!

  108. Made these for a baby shower, just whipped up some pink frosting instead of the glaze, and everyone loved them!!!

  109. I couldn't help but come on here and thank you for such a terrific recipe!!! My entire family enjoyed these cupcakes!!! They were to die for!! We have a Girls Night In soon, and I'm making these. I'm going to try to add a little peppermint extract to see if I can whip up a yummy minty/chocolatey cupcake!!!

  110. Are you using regular cupcake liners or mini cupcake liners?

  111. I followed the recipe as written and the cupcakes came out gummy and pasty. They felt very light in my hand and looked really good. When I put it in my mouth it felt like the cake was a bit undercooked (and I cooked it for a few extra minutes than what the directions said). Once the cake hit my tongue I had a gooey and pasty texture in my mouth. Unfortunately I threw the entire batch out as I couldn't give these to other people to eat. The flavor was ok. I didn't taste the pumpkin which is good. If anyone else has made these, please let me know how it turned out for you.

    • I had a similar problem. They were so moist I kept putting them back in the oven for 3 min at a time…at least 12 or 15 min extra! They sunk in the middle and were still very gooey. I thought maybe I over mixed them, not sure. Gina, I have heard people make a similar recipe with the whole can of pumpkin, no water. Have you ever tried that, is there a difference? I plan on trying it again and see what happens.

  112. That doesn't sound right, did you use the same size box Cake mix? 18.25 oz? 1 cup pumpkin?

  113. These are good, but I had to add 20 minutes to the cooking time to get them somewhat close to done in the middle. I wonder if adding some flour would help??

  114. These cupcakes were absolutely DELICIOUS! My husband was laughing at me when I was making them because he saw the pumpkin and was saying they were going to be horrible…WELL he couldn't get enough of them and even brought them to work and they were gone within a few minutes. Everyone was talking about how moist they were. I just LOVE your website!!!!

  115. Pam I'm not sure if it increased the points?

    Traci, I'm happy to help your son find low fat food he can eat with his disorder!

  116. I'm making these now. 🙂 my son has a metabolic disorder and cannot process fat, so this web site is HEAVEN for me! Thank you!

    Also, I've had success with using diet soda with a cake mix (ie, vanilla/sprite) for cakes. Usually I find applesauce makes it too dense. Soda = low calorie, low fat, and fluffy!

    Looking forward to trying your recipe for our halloween cupcakes!

  117. Very good, but I screwed up and used regular pudding!!! Did I add a point a cupcake :/ So moist, and those that don't like pumpkin, no taste at all!

  118. I'm glad (most of you) liked them!!

    I will be trying this as a cake soon 🙂

    • I'd like to try these as a cake tomorrow for my boyfriend's birthday. Have you tried it yet? If so, is there anything I should change with the recipe other than putting batter in a greased cake pan?

  119. I used 2- 9" rounds for my cake and it was wonderful… I might try what someone else did with the lefover pudding mix and fat free whipped cream for frosting next time- just to mix it up a bit. So good!

  120. No, I used just a cup. There was about a 1/4 of a can I threw away.

  121. I made these this morning but with vanilla pudding mix and spice cake mix. They are pretty good, the texture is moister than cake is but still good. I don't think they taste super-pumpkiny either, though I like pumpkin.

    I did notice just before I made them that my box of pudding was 1.0 ounce not 1.4 ounces as indicated in the recipe. Maybe some of you who are having problems didn't have the right box of pudding? just a thought.

  122. I see that at least one person has made this into a cake…

    Do you think 2- 9" rounds would work with this recipe? I really want to try this but in a round layer cake form not cupcakes this time. I'm making a Halloween B-day cake tomorrow…
    Thanks! K

  123. I just made these, and I couldn't figure out why they were cooking so long nor why I had so many. Silly me put in the WHOLE can of pumpkin instead of 1 cup! lol I gotta say though: even with them being very gooey and not very pretty, the taste is pretty good! Definitely going to try them again, following the directions correctly next time!!

  124. HI Gina,

    It's just me and my hubby, should I cut the measurements in half? I don't want to make a lot plus I only have one cupcake tray lol.

    bugmei

  125. HEAVEN all in a cupcake. 😀

  126. Gina I just made these a few minutes ago and just ate my first cupcake with the frosting…OMG I almost died and went to heaven!! I can't believe how non-diet tasting it is! By far the moistest cupcake I've ever made and you can't even taste the pumpkin in it (I was afraid it would taste too pumpkin-y). My picky eater boyfriend put his seal of approval on it! I made an actual pumpkin version with white cake mix, 1 tsp of pumpkin spice (Trader Joe's is really good), vanilla jello, pumpkin, and orange food coloring to make the color more intense. I'll let you know how it works out, it's in the oven right now. Thanks so much! Honestly I don't know how I can live without your site. I also always bring my baked goods to work and they can never tell it's skinny-fied recipes until I tell them!

  127. I tried these tonight with a regular chocolate cake mix instead of the dark, it was all I could find… I should have held out of for the dark – they didn't turn out well.

    : (

    We couldn't taste the pumpkin, but we couldn't taste anything else either.

  128. I made these for my family and for the most part they liked them. They are extremely moist without tasting like pumpkin, but all I could taste was the sugar free pudding. There's something about artificial sweeteners in baked goods that always messes it up for me. If that doesn't bother you, then you will love these.

  129. GINA! You've done it again! I ended up making a cake out of it instead and baked for 5 minutes longer and it turned out PERFECTLY!! I can't wait to make this recipe as cupcakes… just amazing. I love everything you come up with. You prove that food doesn't have to have all of the calories and fat just to taste good.

    BRAVO!!

  130. So glad you all liked them!!

    Katie Bateman- sounds like you put the whole can of pumpkin in, not a cup.

  131. I made these yesterday and the family totally loved them! It's weird but I also thought they tasted even better today! Could not taste the pumpkin and love the glaze. Thank you!

  132. I made these last night and they were delicious!! Loved the glaze and everything… Thank you!!

  133. So tasty! I ate more than I should have the first day I made them =) I like them best w the glaze, it adds that little sweetness. Definitely 2 thumbs up!

  134. Made these last night! They are delicious and will definitely fix my chocolate craving! 🙂

  135. I made these cupcakes for a party this weekend. I couldn't get the icing to look as good as yours but these cupcakes are so good! I also made your buffalo chicken dip to take along and that was a big hit too! Thank you!

  136. SO SO SO SO GOOOD! I just make this recipe. My husband loved it. The only think is that I think my cupcakes are bigger because it only made 14 cupcakes. But still they are really good. My daughter loved them. I use fat free cool whip as a frosting.

  137. I made these yesterday for a house warming party…they were such a hit! I made a whipped cream frosting (one container of fat free whipped cream and 6 oz coffee flavored yogurt)- went very well together!!

  138. I made these for my son's 3rd bday party…I don't know what I did wrong, but they were disgusting. I should have known after 45 min of baking I should have ran and got the real thing.

  139. I made these using applesauce instead of pumpkin (also 1 cup) and they came out really good and moist (as the recipe's title suggests).
    Also, as others here say – you have amazing recipes and your blog is beautiful, so thank you!

  140. I didn't read it all of the way either!! Whole can of pumpkin instead of one cup… whole wasted batch. Errrrr!!

  141. Oh heavens… I will start by saying I'm not the best at following recipes. I usually read, dump, stir, bake. The KEY for this recipe lies in the beating togehter of ingredients, I think. I did NOT do that and they turned out lumpy and bumpy and ugly. They taste great, which is a bonus, but they are definitely not cupcakes to share with others….

    http://babieslovebakedgoods.blogspot.com/2011/10/follow-that-recipe.html

  142. I made these today and they are delicious! However, I made my own 0 point frosting to put on top! I mixed an 8oz container of fat free coolwhip with fat free/sugar free chocolate instand pudding!! I love this website..I have a huge sweet tooth and I love that I can find healthy alternatives of some of my favorite desserts..Im going to test these on my boyfriend and see if he likes them without telling him how healthy they are! 🙂

  143. Hi Gina, I love your recipes, what size can of pumpkin for this recipe?

  144. I would love to see if these can be made with something other than pumpkin. I personally LOVE it, but my dear husband has an allergic reaction to anything with pumpkin in it; severe acid re-flux. I wonder if butternut squash puree would work?

  145. These cupcakes SAVED me today.

    I was sitting here after lunch, just DYING for something chocolate-y, when I remembered that I had a bunch of these cupcakes leftover from when I made them a couple of days ago.

    SCORE!!!

    I can't believe something this delicious did not break my calorie bank.

    Thank you thank you thank you so much for this awesome recipe!

    P.S. The glaze lasted me only 16 cupcakes.

  146. Can't wait to try these for my son's daycare class! The silly toddlers will LOVE them….great idea, and low fat to boot!

  147. These are great…I made them this morning and taste even better after sitting for a few hours. I did, however, add additional water than the recipe called for, because my batter was not looking as "shiny" as the batter shown in the pictures. I added a little bit at a time until it looked right. I also only baked them for the minimum baking time and they came out great!!

  148. Gina — I just baked a batch of these and they are superb! I used a triple chocolate fudge cake mix (not sure what the triple was although it had little chocolate chips) as that is what I had. For those of you who think you won't like this because you don't like pumpkin, you really can't taste it. I smelled it when I was mixing them, but can't taste the pumpkin at all. Haven't glazed them yet, not sure I will glaze all of them, but they are wonderful. Thank you Gina.

  149. Thank you! We're trying to cut the majority of processed foods out of our diets so that's why I was asking. The muffins look great. I'll try those!

  150. I brought these to my office this morning at 9 and they were gone by 1130. Thanks for the rave reviews. Cannot wait to try more of your recipes! 🙂

  151. Candy says: Soooo mad at myself right now!!! I couldn't understand why these cupcakes had a fudgy type center?? I thought maybe it was because of the pudding mix…but NOOOOOO…silly me used a WHOLE CAN of pumpkin puree instead of just 1 cup!!! AAGGGHH!!! Was gonna take these to show off at work my great 2 point cupcake find! ugh….

  152. I made these last night and I have to say I did not like them. I love pumpkin and I love chocolate so was really looking forward to these but they did not make the cut. I love your recipes but I have to say this was not one of my favorites 🙁

  153. These cupcakes were sooo moist and very delicious! My boyfriend hates pumpkin and he loved these…didn't even know it was in there 🙂 I topped them with raspberries and glazed on top of that and it was really yummy!

  154. looking very yuummy. i'll try this. thanks for sharing such a great recipe.

  155. I just made these and they are awesome! But, I didn't really like the glaze, just not for me, hubby didn't like it either……so searching in my pantry to find something else to top them with….looked at the peanut butter and decided to give it a try…I know it sounds gross, but it's so good! It tastes like a peanut butter cup!! YUM!!! Thanks for another amazing recipe Gina! 🙂

  156. I made these AND your regular pumpkin cupcakes for my first dinner party! Everyone loved them! I also made your pumpkin deep (finding a common theme?)and that was probably the biggest hit! It was so fluffy and light. I've told all my girlfriends about your blog and that they shouldn't feel TOO guilty in indulging in the treats since they were "skinny-fied!" I look forward to your next tasty recipe!
    -Sam

  157. Just made these for a birthday at work tomorrow…they taste amazing no one will suspect they are lowfat or made with pumpkin

  158. I made these exactly as written and brought them to my sister's house for our family dinner. I didn't mention that they had pumpkin in them. Everyone, including the 16 year old chocoholic son gobbled them up and grabbed seconds…then I revealed the secret. They want me to make more! Thank you Gina!

  159. So I accidentally bought brownie mix instead of cake mix and realized it after I mixed everything up. I just put it in a brownie pan and am waiting on the results now….I may or may not have messed up big time!

  160. I made these and they were yummy. I did have an issue with them falling into the middle (like a soufle) so they weren't as pretty as yours. Did I do something wrong? Regardless they still tasted great!

  161. Hey! I am planning on making this for my sisters birthday this weekend. Wanted to make it into a cake instead would you prefer any different way for going about it? And does it taste very pumpkin(ie), i wanted to make it into a chocolate raspberry cake. Let me know. Thank you!!!!

  162. I love your posts. I've made your Baked Potato Soup, Southwestern Black Bean Salad, Southwest Grilled Chicken, Crock Pot Chicken Taco Chili and the Spinach Stuffed Shells with Meat Sauce and it's the best meals I've ever made. My husband loves the taste and the fact that we are still eating healthy. He's amazed that the calorie intake is so low! Thank you for the great ideas. I can't wait to try the cupcakes. Do you have any recipes for cake balls?

  163. Love all your ideas!! I agree, I like them with the icing, adds sweetness cupcakes should have. The espresso is a great idea, I'll try that next time. I'm actually planning on experimenting with choc cake, Greek yogurt and pudding to see how they turn out.

    Daphne, I don't have one posted, whenever I test, I also test from scratch and the box always wins. LOL But my Chocolate Chocolate Chip Banana Muffins are so good, I would totally eat them as cupcakes (made from scratch)!

  164. These look great! I really love your blog and would like to pass this along to you. 🙂
    http://carriesexperimentalkitchen.blogspot.com/2011/10/im-lucky-recipient-of-versatile-blogger.html

  165. I just made these last night and they are super moist and yummy!!! I wasn't crazy about the frosting – mostly because I thought the cupcakes can stand on their own. Thanks so much for posting these…hoping to whip some more up to pass out at next week's ww meeting 🙂

  166. These turned out great! I made them for my son's end of season soccer game party and just piped their team number "8" on top in white. They look wonderful and taste great. I don't think these 7yr. old boys will know that they're actually eating a "healthy" cupcake! Thanks Gina!

  167. This are really good! I made them last night and was a bit worried about the taste of pumpkin, but they were delicious…and only 2 points!!!! I will definitely be making these again! Thank you 🙂

  168. I love all your cake/cupcake ideas but I won't use boxed cake mixes. Do you have a basic scratch recipe you could recommend? I looked a little bit on the site but couldn't find one right away. I thought you might know off the top of your head.

    I love all the recipes I've tried from your site! Your pasta fagoili soup is pretty much a staple in our house, even more so that it's getting chilly outside!

  169. Gina – I made these last night and they are delicious. One thing I always do with chocolate batter is add a packet of instant espresso or coffee. It's a Barefoot Contessa tid-bit and it really does bring out the flavor of chocolate without tasting like coffee. Love your blog! So many great recipes.

  170. Gina, have you ever tried Devil's food cake mix, mixed with 1 cup of Greek yogurt, and one cup of water? My husband who hates anything diet or artificially sweetened couldn't taste a difference. It was a little more dense than regular, but really moist and yummy.

  171. tried this and I really liked them..didn't put icing but I would..had them warmed up with some fat free ice cream…oh yah!
    thanks for all your interesting goodies

  172. These were good. Tasted like a super moist chocolate pudding cupcake. They needed some icing though as they weren't so sweet but hey, they're "healthy" so I'm complaining! =) Thanks!

  173. For some reason my boyfriend and i liked these about 10 times better the day after. weird! So my advice is to make them the night before! really really yummy though! I prefer them without the icing, then they are almost brownie like 🙂

  174. I made them today and they were a hit with my family.
    Thanks so much for this recipe share. 🙂

  175. Made these last night…brought to work today…BIG HIT! Everyone loved them.
    I really like the "mummy" ones…so cute.

    Thanks again!

  176. I LOVE using pudding mix, low fat sour cream, eggs (powdered eggs work too) and pureed black beans. You WILL NEVER KNOW the beans are in there but it makes the best moist chocolate and devil's food cake and so rich and chocolate tasting. I have done it with bundt cakes, cupcakes and a 3 layer birthday cake and everyone loves it. I have the recipe on my blog www.littlebeanfoodstorage.blogspot.com with nutritional information too..give it a try and tell me what you think!

  177. Hi Gina, I've been loving your recipes, but this is the first one that didn't work for me… I baked mine for 30 min and they still weren't done, they were super gooey and I had to toss them, so sad! I don't know what went wrong.

    -Suzanne

  178. The white icing recipe is on today's mummy cupcake post, you only need half of the amount listed for these cupcakes.

  179. Looks like the perfect treat for this chocoholic… Man does that look dynamite.

  180. I can't seem to find the white icing, and WW point total….?? Thanks!!

  181. Gina, how did you make the white icing?

  182. These cupcakes are DELICIOUSNESS!!!!! They were a HUGE hit with my family and friends- easy to make and so moist!!! This will definitely be a repeat!!!

  183. Laurie, I'll play around with more variations in the future without using pumpkin. I've made them other ways, but I didn't think they were good enough to post.

  184. omg they were soooo goood!!!!!!! you've done it again!!!!!!!!!!

  185. Amanda, I made these cupcakes more than 5 times, baking time only varied a few minutes so double the time would be too long.

  186. Question: I made the cupcakes today and had to cook them for a long time (almost double the time mentioned) to get the toothpick to come out clean, but they are sticking to the cupcake liners as if they are overdone. Is there a chance that I did something wrong???

    • I had the same problem, but I realized after baking them that I put in a whole can of pumpkin, even though it only called for 1 cup! That may have been your problem

  187. There is a green button below each recipe that says print/pdf. Use that to print, you can shut the photos off.

    So glad some of you liked them, I'm surprised some of you tasted the pumpkin. Make sure it's not pumpkin pie filling.

    I used foil wrappers, so I had no problem with them sticking, if you use paper, I would spray the liners first since there is no oil added to the mix.

  188. These.are.AWESOME. And so easy. I have to hide them from my husband who has less self-control than I do when it comes to chocolate.

  189. OMG, i just made these and they are soooo yummy! Thank you so much for doing this site! it has helped me with my weight loss! THANK YOU SOOO VERY MUCH!

  190. Never mind, read to fast I see it calls for 1 cup. Looking forward to trying these!

  191. Hi, what size can of pumpkin should be used? I have 29 oz can, is that correct or should I cut that in half? Thank you!

  192. how to print recipe with the pictures gone…takes too much ink. thanks

  193. I just discovered your website and I am LOVING it already!!!! I am anxious to try these cupcakes. I made the Crockpot Sante Fe Chicken recipe yesterday, but used nonfat plain greek yogurt instead of sour cream, and loved it. Can't wait for my kids to try them both….keep up the great work!!!

  194. I also wanted to add that mine took longer than 28 minutes too.

  195. These were very moist, but i can definitely taste the pumpkin too. I like pumpkin though so it's fine with me..My daughter liked them too. I also sprayed the wrapper with cooking spray before I put the mix in….

  196. I love chocolate, and I love pumpkin. However, these tasted pretty bad to me. I guess I just don't like them together. I can DEFINITELY taste the pumpkin in them. Wish I couldn't. I'll try these with spice mix, vanilla pudding and pumpkin next time. I would love to have a chocolate cupcake recipe that didn't include pumpkin, but are as moist as these

  197. I had the same problem with them sticking to the paper, With the first set I didn't let them sit for 15 mins before taking them out of the pan and thought that was the problem. However, I waited for the second batch and still had the same problem.

  198. These look freaking amazing!

  199. Thanks for sharing…I am going to be trying these today! I'll bring the rest into work as well…so I don't eat them all.

    I wonder if you could freeze them?

    Cheers

  200. These look so yummy!I can't wait to make them! I have been cooking up a storm lately. Thanks for sharing!

    And just a quick question, can you taste the pumpkin in this recipe? (I do like pumpkin, but I've had so much of it lately I want to do something a little different)!

    Hope you have a great day!

    http://www.laurensweetnothings.blogspot.com/

  201. Help, I made these and they stuck to the papers….ruined the presentation yet taste was super. I deviated from the directions in that I had a delay….had to run and get cc papers after recipe was completed. Anyone else with this problem?? LOVE your recipes Gina…thank you

  202. I'm going to make these for a big function in my home that I have coming up. Very nice.

  203. yummy, its look nice for make this cupcakes for celebration.

  204. These look amazing. Can't wait to try them.

  205. Katie, cobwebs would be so cute!

    Pat, no but I like that idea!

  206. Perfect! I have leftover pumpkin from a failed cooking light recipe.. I might make these tomorrow!

  207. Has anyone tried replacing some of the water with coffee?

  208. These look so chocolate-y! I love pumpkin and chocolate together and I can't wait to try these!

  209. Pumpkin in chocolate! Great idea!!

  210. These looks fabulous! Make the frosting look like a cobweb and they'd be perfect for a Halloween party!

  211. God Bless you!
    Have a pretty day!
    Kristin

  212. This looks delicious. Gina, I love your website. I use it almost exclusively for all my meal planning! Thank you!

  213. You can use just about any flavor cake mix. I have used devils food, vanilla and spice. All are good but my favorite is chocolate.

  214. Oh my goodness!!!
    This just screams yumminess!!!!!

  215. I've been using applesauce as a substitute for oil for over 10 years. Always works, and NO one knows its in there! I keep individual cups of applesauce on hand for use, as it doesn't go bad! I love pumpkin, so I'll be trying this next! Thanks

  216. Dear Gina — If I didn't love you and your site before, I most definitely would now. Love it, love, love it. Thank you for keeping all of us on track with your invention and reinvention of all sorts of things that not only look and taste amazing but fit in the WW lifestyle. Chocolate cupcakes!!! You are a blessing. Deborah

  217. Before you say you don't like pumpkin, at least try these as written and tell me what you think. You'll NEVER know it's in there!

    You can use devils food cake instead, I liked both but this one was a tad better.

    If your new to my site, I have a pumpkin cupcake that uses yellow cake mix, pumpkin and pumpkin spice on here, very popular!

    I mentioned above, the can make this without the pudding mix, but it's far more moister with! If you leave it out, you may want to cut the water back a little.

  218. only TWO points a cupcake!!!!!! SHUT THE FRONT DOOR!! I'm definitely making these asap 🙂 Your website is saving me 🙂

  219. Looks really yummy! I add pumpkin to yellow cake mix all the time along with pumpkin pie spices. It's so easy! I don't even need the pudding mix.

  220. Would these work with chocolate Devil's Food Cake mix? It's all I have in the cupboard?

  221. This looks insanely good! Can't wait to give it a try!

  222. Mmmm these look and sound lovely! Yum.

  223. I LOVE how you provide ALL of the nutritional information in your recipes….including the new Weight Watchers Points + numbers. THANKS SO MUCH! Keep up the great work.

  224. love pumpkin but i am also very curious to know what would you substitute for the pumpkin? apple sauce or chocolate sugar free pudding? and how much? i'm just guessing but would love an answer on what i can use besides pumpkin in this recipe? thanks.

  225. I am tempted to try these, but have made cupcakes with cake mix and canned pumpkin and was disappointed with the texture. Way too dense and not real chocolatey. Any suggestions?

    • I just made these and they turned out delicious, very similar to real cupcakes and super chocolaty. I couldn't find the cake mix she used but used the duncan hines devils food cake, turns out great either way.

  226. is there anything you could use in place of pumpkin?? i love chocolate, but hate pumpkin! 🙂

  227. Oh dear…I see some baking in my (very near) future.

  228. I hope you write a cookbook with all your wonderful recipes!

  229. THANK YOU THANK YOU THANK YOU! I will celebrate 31lbs lost with these cupcakes! you are awesome, and i love you blog!

  230. Going to try this with brownie mix since that's all I have. Thanks for yet another wonderful recipe!

  231. I will most certainly be trying these. I have made pumpkin cupcakes with a cake mix and a can of pumpkin only, and they are amazing. For a little added flavor, a little nutmeg and cinnamon. They stay moist and are only one point per cupcake! They're a delicious.

  232. Look and sound delicious, you've done it again!

  233. You better stock up, you'll want to make this year round.

    Pumpkin puree of course would always work anywhere canned pumpkin is mentioned.

  234. Can I use pumpkin puree instead of canned?

  235. I love that you used canned pumpkin in this recipe… so seasonally appropriate!

  236. If you need Halloween cupcakes, you'll love my next post using this recipe as a base!

  237. Your not kidding!! I love you just looking at them!! Cant wait to try them!! Thank you!!

  238. I am not kidding that I searched your site this week looking for a cupcake recipe. This is great!

    As luck would have it, I'm having a play date this afternoon and I have a white cake mix and both vanilla and chocolate pudding mix. I'm tempted to use the chocolate pudding mix & just see how it comes out.

  239. We have a halloween bake sale for charity at work. I will definitely bemaking these!

  240. Gina, you have made me sooo happy with this recipe!! I can't wait to make these. I have been craving chocolate and making bad choices, but now I can make these & satisfy my craving. Thanks!! 😉

  241. These look amazing! I made your pumpkin&banana muffins the other day and thought they were amazing. I couldn't believe that something so yummy had so few calories! Very excited to make these soon

  242. This just might help with my addiction to Jack and the Box's chocolate overload cake!!

  243. You are right. Chocolate lovers rejoice! These look and sounds amazing!! PLUS they aren't as fattening as the original?! Sign. Me. Up. Now. 🙂

  244. Oh now I have to go back out and get me some cake mix for these cause that is the only thing I don't have in my pantry right now. Thanks again for all these delicious recipes. I made your Pollo in Potacchio yesterday and today I am making the Turkey Pumpkin chili.

  245. I havent tried it but I can't see why not!

  246. @Nicole…..it might work if you used applesauce instead of the pumpkin. its worth a try =)

  247. Chocolate!!!! Yum!!!!! You just helped encourage my weakness! I make the scones recipe all the time and I have to bring them to work so I don't eat them all!

  248. Do you think this might work with vanilla cake mix and pudding too?

    • I use pudding packages in all my cakes. Yes. You can absolutely use vanilla pudding for a vanilla cake. I've used it in Strawberry cakes as well and it doesnt deter from the flavor. I've also used White chocolate pudding mix, and Cheesecake pudding mix in vanilla cakes.. I've even used Flan mix in a pudding cake..

    • Maybe it would if you used applesauce instead of pumpkin?

    • Ive used just pumpkin and yellow cake mix and also spice cake mix, no other ingredients and it works fine.. just makes a few less than 24