My Mom – The Multi Media Artist!

Brought to you by my most creative, amazing mother! Her talent and passion has always inspired me through the years. Up until recently she has been traveling the Chicago-land area to sell her high quality, always beautiful (in my humble opinion), hand-made products to her loyal customers. We have now just opened up her Etsy shop to get her more exposure and I’d be so delighted if you took some time to check out all the great stuff she has! Her shop can be found at
http://www.etsy.com/shop/Kaliopee

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Healthier Pumpkin Cupcakes with Cream Cheese Frosting

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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

Ingredients:

Cupcakes

  •  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

Directions:

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.

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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.

Nutritional Facts:
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