1 (18.5-oz) box chocolate cake mix
1 (15 oz) can pumpkin puree
Mix together and fill greased muffin tins two-thirds full. Bake at 350 degrees until toothpick inserted in center comes out clean about 20 to 25 minutes.
Try this with Pillsbury’s reduced sugar Devil’s Food cake mix.
Be sure to buy pumpkin puree and not pumpkin pie mix.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
