I wanted to find a fairly mild tasting cupcake that didn’t have a lot of extra sugar. I really like the Skinnytaste blog for great recipes that are figure friendly. I made these as a quick dessert one night when my mom was up visiting.
While they tasted good they weren’t anything extraordinary. They stuck to the paper a bit since there was no oil in the batter but we managed to get every little bit off and into our mouths. I actually liked them better without the icing. Enjoy!
1 box Golden Vanilla cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1 cup water
Pumpkin Cream Cheese Frosting:
8 ounces lowfat cream cheese
1/2 cup pureed pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
5 tablespoons packed brown sugar
Preheat oven to 350 degrees F. Line a cupcake tin with liners.
Combine cake mix and pumpkin pie spice in a large bowl. Add the pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake 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. Use a spatula to frost or a bag to pipe.
Makes about 2 dozen cupcakes