3 Ingredient Pumpkin Spice Cupcakes

From: Linorama

On Nov 23, 2009

These are so simple and delicious! They are a little heavy - - somewhere between a muffin and a cupcake, and that's the only reason for 4 stars instead of 5 — we're more cake people than muffin people. I make a half batch at a time and to that add 6 T. soymilk and 1/4 tsp. salt. They are good right away, but really fabulous after a day or two. I don't use frosting - they're sweet enough as is. I've made them twice in 2 weeks, they're that good!

From: Chef #1387141

On Nov 11, 2009

This is a really easy and delicious recipe. Although, I did tweak it a little. Sorry! 1 egg and 1/3 cup water, that's all. I made 6 muffins and also and 8x8 cake. One for the morning "grab and go" and one after dinner with a little cool whip!! Really great fast fall fun cake!

From: Susie D

On Nov 3, 2007

I wasn't sure what to expect with no eggs, no oil, & no liquids, but this is so easy to make and tasted delicious. I do recommend using a mixer to stir the ingredients. This batter is thick! I cut the ingredients in half and came out with exactly 12 cupcakes which I topped with the cinnamon sugar as suggested. They reminded us of muffins. I made this with a DH carrot cake mix. Thank you for sharing the recipe!

From: Jenni D

On Dec 31, 2008

These are sooo wonderfully easy, it's incredible!! I love that you are able to sneek in a "veggie" and there is such little prep work. This recipe makes for a great go-to, inexpensive, quick, and great fluffy texture. NOTE: this recipe also works great for cookies. They don't spread out much so you can fit a ton on one cookie sheet. Optional add-in: raisins, craisins, carrots. Thanks so much for the great recipe!!