Source: Cauliflower & Pumpkin Cupcakes

Ingredients

1 head of cooked, cooled Cauliflower (cut into small florets and cooked in microwave for 15 minutes or until very tender)
1 box yellow cake mix
1/2 cup oil
4 eggs
3/4 cup canned Pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup sugar
1 cup butterscotch chips
16 ounces frozen whiped topping (thawed)

Directions

Preheat oven to 350 degrees.

Line 24 cupcake tin with cupcake liners.

In electric mixer combine the following at low speed: cake mix, oil, eggs, Pumpkin, cinnamon, nutmeg and sugar. Once well combined, add cooked Cauliflower and mix on medium high speed until well mixed. Add butterscotch chips and mix until combined.

Fill cupcake papers 3/4 full and bake for 20 minutes until cupcakes spring back when pressed lightly with finger. Cool on wire rack.

Before serving frost each cupcake with non-dairy whipped topping (Cool Whip). You may add 1 teaspoon of ginger extract or 1/4 teaspoon of cinnamon to whipped topping, One tablespoon of coffee syrups also work well to flavor whip topping (hazelnut, caramel, gingerbread).

Refrigerate cakes until ready to serve.