Pumpkin is in the air peeps! It may not officially be fall just yet, but pumpkin sightings at coffee shops and grocery stores are happening.
With my mind on my pumpkin and my pumpkin on my mind, I decided to do a little experimenting with pumpkin puree as I’ve honestly never tried to substitute pureed fruit/veggie for other not-so-healthy ingredients in baking. (I know… “Bad, Dietitan, Bad!”) I guess I tend to have the mentality “Why fix what ain’t broke?” with all things.
Well lemme tell you something, I was very pleasantly surprised at my “Healthier Pumpkin Cake Mix” results so of course I had to share! See my simple ingredients & instructions below:
INGREDIENTS:
- 1 box yellow/white/spice cake mix
- 1.5 Tbsp pumpkin pie spice
- 1 – 15oz can pure pumpkin
- 1/2 cup water
DIRECTIONS:
- In a large mixing bowl, combine the cake mix, pumpkin pie spice, canned pumpkin, and water until incorporated and non-lumpy.
- Bake as directed.
You are absolutely going to LOVE how moist this cake turns out! Not only does the texture turn out uh-mazing, but it’s a sweet treat you can enjoy without the guilt. Lets do a quick calorie comparison…
a) For a pre-packaged boxed pumpkin cake mix you will likely add:
— 1/4 – 1/3 cup oil = ~480 – 640 calories
— 2 – 3 eggs = ~140 – 215 calories
VS.
b) For my “Healthier Pumpkin Cake Mix” you will add:
— 15oz pumpkin = ~145 calories
WINNING!!
What will you make with your “Healthier Pumpkin Cake Mix“?
— lj
