I seriously made pumpkin gingerbread with a box of Trader Joe’s Deep, Dark, Gingerbread Cake Mix and 1 can of organic pumpkin. The cake mix has real ingredients that I can pronounce, no hydrogenated oils and no high fructose corn syrup. The pumpkin tastes great and adds moisture, without fat.
Easy Shmeasy Recipe:
Mix 1 boxed gingerbread cake mix and one 14 ounce can of puréed pumpkin together until combine. Bake in a greased and floured 8×8 inch pain at 350 F for 35 minutes until a toothpick comes out clean.
These two ingredients made 18 small servings with 88 calories per serving. They are fat free if you skip the icing. Enjoy these perfect little bites bursting with ginger and molasses flavor. Gingerbread tastes like Christmas to me.
I dressed these up with a drizzle of melted real white chocolate and cut them into small bars. A sprinkle of powdered sugar or a decadent spoonful of whipped cream would be a welcome addition.
I’m taking these easy, fast, low fat and delicious treats to my friends at Fiesta Friday. I don’t even feel bad about using a mix and a can. It’s Christmas time and I’m busy creating a Holiday Challenge so I have no time to quibble about a boxed mix. I need to think up 12 more challenges, people. Any ideas?
Besides my virtual friends know that I can’t bake and I get my sugar fix every week at Fiesta Friday because these bloggers can bake!
Join in the fun at The Novice Gardener.