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Skinny Pumpkin Cupcakes with Frosting Recipe

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This recipe for Skinny Pumpkin Cupcakes with Frosting is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18.25 oz Duncan Hines Golden Vanilla Super Moist Cake Mix
2 teaspoon pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water

Frosting:
8 ounces Philadelphia 1/3 fat cream cheese (do not use fat free)
1/2 cup pureed pumpkin (canned is fine)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
5 tablespoon packed brown sugar
Directions:
Directions:
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. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Only 121 calories WITH the frosting, 84 without!

 

 

 

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