There is a brand of gluten-free cake mixes called Pamela's. As luck would have it, the mix is also free of other allergens. In an attempt to satisfy my oh-so-large sweet tooth, I tried the chocolate cake mix. The only problem is that it requires eggs. Since eggs are on the loooong list of no-nos, I decided to go out on a limb and substitute pumpkin. Since I had some left over from Thanksgiving, it was easy to try, and I figured if it didn't work it wouldn't be the end of the world.
Well, lucky me! Instead of 2 eggs, I tried 2/3 cups (1/3 cup per egg) of canned (Libby's) pumpkin. I did cupcakes since they are bite sized and easy to eat on the run... and I'm doing a lot of that lately! They turned out great! I call them "fudgy-cupcakes," and believe me -- one is enough to satisfy your sweet tooth AND your chocolate cravings! And the best part is that without the eggs (and using canola oil) there is very little saturated fat and only 140 calories per cupcake.
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