Monday, January 4, 2010

Pumpkin Cake Brownies

One of my goals for 2010 is to be a little more vigilant about knocking off the last 5 baby pounds and eat a little healthier. (I refuse to use the phrase "New Year's Resolutions" because those are always thrown out the window by Jan 10.) My big downfall, though, is that I just freaken love food - sweets in particular.

So when I stumbled upon this recipe from Hungry Girl, I knew I have found a snack that could satisfy my taste buds while also toning my waist. One of these brownies has way under 200 calories!

They are DELICIOUS - I really felt like I was eating a gooey brownie, so no fake diet food for me. Her recipe has you use a muffin tin for these, but I poured the batter into my 9x9 Pyrex to create brownies instead.

And if you despise pumpkin, fear not - you can't even taste it.

  • 1 box devil’s food cake mix
  • 1 can solid pack pumpkin (15 oz.)

Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins (or 16 brownies!).


  1. wait until you try is with spice cake or carrot cake YUMMMMM

  2. I love pumpkin and substitute in a lot of my baking recipes. No one knows any different.

  3. Awesome idea. You're treating yourself but keeping it relatively healthy at the same time.

  4. i make this all the time with a spice cake mix, i also add one single serve apple sauce (1/4c). Good stuff! Even my kids love them.

  5. Delicious! Can't wait to share this recipe with my Facebook fans. It's amazing how pumpkin was used as a substitute. No eggs or milk required.


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