Friday, December 2, 2011

Pumpkin Spice cupcakes- 2 PointsPlus value without frosting 3 with frosting

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

Directions:

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.

Makes 24