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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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A little out of season, but I can't help it - I love pumpkin! Great with a cranberry juice glaze too for special occasions! Can also be made in an UNGREASED Angel Food Cake pan, bake for 1 hour and invert to cool. Ingredients:
1 (18 oz) package angel food cake mix (the 1 step mix) |
1 tbsp pumpkin pie spice |
1 cup cold water |
1 1/2 cups pumpkin puree (not pie filling) |
Directions:
1. Preheat oven to 325°F.
2. Combine cake mix and spice in a large bowl.
3. Slowly add 3/4 water, mixing at low speed for 30 seconds while scraping bowl constantly.
4. Combine remaining water and pumpkin, the add to the bowl and beat at medium speed for 1 1/2 minutes, scraping bowl occasionally.
5. Divide batter into 18 UNGREASED muffin cups.
6. Bake 30 minutes, invert pans over bowls or between glasses to cool cakes completely (this will keep them from deflating!).
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