Last week I whipped up a batch of Pumpkin Chocolate Walnut Muffins and they were such a hit they were gone in a couple days. So being in the baking mood I decided to make a similar batch but using spice cake mix. Spice cake is one of my favorite types of homemade cakes, but since I don’t always get to have it homemade, boxed is second best. I used a very similar recipe to what I did with the pumpkin muffins, although with this batch I increased the amounts of some ingredients.
These came out perfect – they’re moist, delicious, and again another crowd pleaser. These were even given the stamp of approval from my 4 year old niece. I’d call that a success in my book.
4 Points Plus. Serves 16.
- 1 box Betty Cocker Super Moist Spice Cake Mix
- 15 oz can Libby’s Pure Pumpkin
- 3 tbsp egg whites
- ½ cup water
- 1 tsp baking soda
- 4 tbsp chocolate chips (milk or semi-sweet)
- 3 tbsp chopped walnuts
Preheat oven to 350 degrees. Line muffin tins with cupcake papers, each paper spritzed with non-stick cooking/baking spray.
In a large bowl mix together cake mix, pumpkin, egg whites, baking soda and water until blended and smooth.
Evenly distribute batter to each cupcake paper. I found large heaping tablespoons helped distribute the batter evenly, with the remainder being distributed throughout the cups.
In a small bowl mix together chocolate chips and walnuts, then evenly sprinkle over the top of each muffin. I used a ½ teaspoon to distribute.
Bake per box directions. Cupcakes are done when a knife is inserted and comes out clean – roughly 15-18 minutes.