Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.
This recipe couldn’t be easier, I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. No oil, butter or eggs added and the results were amazing!
These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping. If you want to get fancy and pipe it on like I did in the photos, you may have to make a little extra frosting, maybe 1 1/2 batches. But if you are making them for yourself and using spatula to smear some on, the amount listed here will be enough.
Pumpkin Cupcakes (no frosting)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg
Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg
- 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
- 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
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.