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Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.
4.13 from 8 votes

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

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