Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

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Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting are perfect for Halloween parties, Thanksgiving or anytime you want a light pumpkin treat.

Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.Pumpkin Cupcakes

More festive pumpkin desserts I love are Pumpkin Cream Cheese Muffins, Chocolate Spooky Spider Halloween Cupcakes, and Pumpkin Pie.

This recipe couldn’t be any easier. I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. There is no oil, butter or eggs at all and the results were amazing!

These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping. If you want to get fancy and pipe it on like I did in the photos, you may have to make a little extra frosting, maybe 1 1/2 batches. But if you are making them for yourself and using spatula to smear some on, the amount listed here will be enough.

More Pumpkin or Halloween Desserts you might enjoy:

Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.
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4.13 from 8 votes
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Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

121 Cals 1.5 Protein 23 Carbs 3 Fats
Prep Time: 20 mins
Cook Time: 20 mins
Cool Time: 15 mins
Total Time: 55 mins
COURSE: Dessert
CUISINE: American
Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.

Ingredients

  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water

For the Pumpkin Cream Cheese Frosting:

  • 8 oz Philadelphia 1/3 fat cream cheese, do not use fat free
  • 1/2 cup pureed pumpkin, canned is fine
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar

Instructions

  • Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
  • Combine cake mix and pumpkin spice in a large bowl.
  • Add pumpkin puree and water, mix about 2 minutes.
  • Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
  • Meanwhile for the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth.
  • Once the cupcakes cool, use a spatula to ice the cupcakes or pipe them which may might require making more frosting.

Nutrition

Serving: 1cupcake, Calories: 121kcal, Carbohydrates: 23g, Protein: 1.5g, Fat: 3g, Sodium: 142.5mg, Fiber: 0.5g, Sugar: 14g
WW Points Plus: 3
Keywords: easy halloween desserts, halloween desserts, healthy pumpkin desserts, pumpkin cupcakes, pumpkin desserts

*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.

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456 comments

  1. These are amazing! I’ve made 3 pumpkin treats from skinnytaste , and this one is my favorite!! For me, this recipe made 14 cupcakes. I piped my frosting, and I didn’t need any extra. In fact, I had leftover frosting even with the regular amount of frosting. I love skinnytaste so much! It is so nice to eat food that taste good and is healthier for you. I love how the portions and calories are laid out for each dish. 

  2. This is probably the 10th time I have made these. I love how easy they are and they are just as good without the frosting.
    I have made them for work also and they all loved them too@

  3. Why is there NO confectionery sugar or really no sugar in the pumpkin cream cheese frosting? That’s not right. 

  4. Is anyone having trouble with them sticking to the cupcake cup? I cooked them longer maybe having trouble with my oven temperature.
    Other than that they are wonderful tasting.

  5. Are you supposed to follow the directions on the cake mix and add the eggs and oil? I did, hope it turns out.

  6. The cupcake was delicious!  The frosting was unfortunately thinner than the cake batter itself.  I tried to save it by adding powdered sugar and cornstarch.  It didn’t work out…  I plan to just top with whipped cream.  

  7. I am confused as to whether you use puree in the mix or the frosting. The ingredients state one way and the directions the other 🙁

  8. absolutely delicious! one tip for the frosting to help with the consistency: add 1-2 cups of confectioners sugar (powered) and some more cream cheese! the powered sugar helps thicken up the frosting so it’s not as gloopy and wet as some of the comments suggested. use a hand mixer on the highest setting for up to a minute, not a spoon/whisk! hope this helped make your delicious dessert even more delicious!

  9. How many cupcakes does this make? I have a 12 cake muffin tin? And dies this affect the SP value?

  10. Awesome! I was looking for a sugar-free cupcake recipe for my daughter’s 1 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it !!!

  11. Can the brown sugar be replaced with stevia? I am trying to figure out how to make these less points on WW.

  12. I’ve used this recipe for years and everyone always loves them! My coworkers are really excited for me to bring them again. I could eat these every day!

  13. Pingback: Weight Watchers Pumpkin Cake Recipes with WW Points Values

  14. How many cupcakes does this recipe make?

  15. This is my go-to recipe time and time again! I absolutely love it and always get so many compliments when I bring it to events! THANK YOU!!!

  16. Any suggestions for making these ahead for a birthday party?

  17. Can you make a Bundt Cake with this recipe instead of cupcakes?

  18. Pingback: Healthy Baked Pumpkin Doughnuts | Weight Watchers Recipe