What would fall be without pumpkin? Plus, chocolate is always in season. So, I combined these two “can’t lose” flavors using just 3 ingredients (and one of those is water). The results were moist, satisfying mini-cupcakes. I brought them to the office and they were gobbled up with rave reviews.
The simplicity comes from using chocolate cake mix and pumpkin pie mix. What’s awesome about this recipe is the Protein Quotient Chocolate Cake used has 15 grams of protein in each packet. Plus, the cake itself is sugar free. I admit there is sugar in the pumpkin pie part but that’s mostly because I’m a lazy baker and only wanted to use two ingredients. You can easily make this recipe completely sugar free using the notes after the instructions.
As if that’s not enough, these were so good by themselves, they didn’t even need frosting! If you wanted to decorate them, you could opt for some healthier options; sprinkle some cinnamon or maybe shave a little pumpkin skin on top. And for a salty contrast, roast pumpkin seeds and set one or two on each cupcake. But really, presentation could be as easy as laying some clean leaves on a nice plate and setting the pumpkins on top.