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I was looking for a healthier version of pumpkin cupcakes with a lighter cream cheese frosting to take to a Halloween party and found this recipe that I adapted from Gina’s Skinny Recipes . I modified it a bit for taste but overall they were delicious and super easy to make! I loved that there was no eggs or oil in this recipe to save on the saturated fat most recipes like this call for.
Servings: 16 cupcakes
Prep Time: 20 minutes
Cook Time: 20-25 minutes
- 1 Box of Betty Crocker Super Moist Vanilla Cake Mix (15.25 oz)*
- ¾ cup of canned pumpkin
- 2 tsp pumpkin pie spice
- ¾ cup of water
Cream cheese frosting
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- ½ cup canned pumpkin
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup packed brown sugar
Preheat oven to 350 degrees. Line a cupcake tin with 16 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. If you do not pipe them then there will be a ton of icing left over. Use the left overs as pumpkin cream cheese on your bagel in the morning – makes a delicious seasonal treat!!
*Gluten Free option can be done by substituting the Betty Crocker cake mix with a Vanilla Gluten-Free cake mix.
Servings: 16 • Serving Size: 1 cupcake • Weight Watcher’s Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.5 g • Fiber: 0.5 g • Sugar: 14.2 g Sodium: 142.3 mg