Happy Fall Y'all Carrot-Pumpkin Mini-cakes

Carrot-Pumpkin Mini-Cakes

Ingredients:

• 1 box of carrot cake mix
• 1 15oz can of Pumpkin (not pumpkin pie filling just pumpkin)
• 1/2C water

tools that will help:

• A stand or hand mixer
• cupcake/muffin tin
• cupcake liners
• 2 tablespoons

Put all ingredients in a mixing bowl and then mix on slow for about 30secs and then put it on medium and mix for 2mins.  Line the muffin tins with 24 liners.  Then using the tablespoons (one to scoop and drop into the muffin tins and the other to scrap the remaining batter from the other spoon into the tin) drop a heaping tablespoon of batter into each muffin tin.

Then bake as the box directs.

Review:

This recipe smells like fall!  Pumpkin, spices, homey & warm - ahhhhhh.  I love it!  They are so moist and wonderful!  At first when I told Darren what was in them he made a face...then he tasted and about fell over.  I think they currently run neck & neck with a Reeses cup!  He took a bunch to work and one of his co-workers told him to come home and genuflect before me.  I liked that for sure!  HA!  Anyway – between the fact that this tastes totally FABU yummy and there is no added fat, cholesterol or refined sugar makes it healthy too!  

You may want to schmeer a little pumpkin cream cheese on these for a melt in your mouth food-gasm!  (I stole that from my friend Julie!!!  LOL!!).  You can also make these using a regular cake pan but the mini-cake is a perfect portion size so...you are totally aware when you eat 6 of them...  :)

Happy Fall Y'all!