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Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
4.30
from
10
votes
Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.
Prep Time:
20
minutes
mins
Cook Time:
20
minutes
mins
Cool Time:
15
minutes
mins
Total Time:
55
minutes
mins
Course:
Dessert
Cuisine:
American
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:
1
cupcake
,
Calories:
121
kcal
,
Carbohydrates:
23
g
,
Protein:
1.5
g
,
Fat:
3
g
,
Sodium:
142.5
mg
,
Fiber:
0.5
g
,
Sugar:
14
g
- WW Points:
7