121 Cals 1.5 Protein 23 Carbs 3 Fats
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.
Serving: 1cupcake, Calories: 121kcal, Carbohydrates: 23g, Protein: 1.5g, Fat: 3g, Sodium: 142.5mg, Fiber: 0.5g, Sugar: 14gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:3

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