Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting
Posted in: Dessert Ideas, Food Photos, Muffins Ideas, Party Ideas, Toddler Approved | 12 Comments
This isn’t the healthiest idea I’ve come with it but it sure is tasty and super easy to make! Plus NO ONE will every know you slashed some fat and added healthy pumpkin to their unsuspecting festive cupcakes.
I realize these are quite out of season but the toddler and I were just in a mood yesterday. You can surely take the same idea and use a different flavor cake mix and pudding box. Think chocolate cupcakes with raspberry frosting or butterscotch even! Carrot cake with vanilla. Vanilla cake with chocolate! I could go on and on. The combinations are endless!
These are both toddler and husband approved. The toddler wasn’t a fan of the frosting until it hardened a bit. The husband thought they could be slightly moister. But for all their critiques the whole batch is almost gone. I’ll let their actions speak louder then their words. ;~)
The Cupcakes
- 1 (15oz) can pumpkin
- 3 egg whites
- 1/4 cup of water
- 1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix
)
The Frosting
- 1 (8oz) package of reduced fat cream cheese
- 1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
- 1/2 cup skim milk
Preheat the oven to 350 degrees.
Whisk the pumpkin, egg whites and water together until well combined.
Add the cake mix and combine with the whisk until just blended. A few lumps are ok.
Evenly distribute the batter into 24 cup cake tins with liners.
Bake for about 20 minutes. Remove and let cool.
Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth.
Smear on cooled cupcakes. Sprinkle if desired! :)
Here’s what I’m getting on the nutritional information. I’d love a double check as it’s much lower then I thought WITH the frosting. Let me know if you get something similar.
| Servings | Amt per Serving | ||
|---|---|---|---|
| 24 | 1 frosted cupcake | ||
| Calories | Fat | Fiber | WWPs |
| 120 | 3g | 1g | 3 |
| Sugar | Sat Fat | Carbs | Protein |
| 11g | 1g | 21g | 2g |
Digg it | It's del.icio.us | Stumble This | 12 Comments » © 2007-2008 by Roni
Those look great Roni — and about 3 Points a piece. YUMMY!! Without oil and egg, it makes sense that they’d be lighter, even with frosting.
I am totally making these soon!
How funny, I made the same thing last night, minus the egg whites. I will have to try this next time. I love pumpkin!
Betty
Wow these sound great and bonus that they’re healthy! I love how you always feature that the “toddler approves”, then you know they have to be good because little ones can be quite the fuss monsters! Thanks for sharing =)
This is SO prescient! My son just asked me for frosted pumpkin muffins for his birthday. I’ll end up using my pumpkin muffin recipe (since he already loves it) topped with your frosting. THANK YOU!
I just plugged in your recipe on WW and it came to 4 pts per cupcake. Totally worth the 4 points I think!!
I just made a Chocolate Cake over the weekend using the Devil’s Food Cake mix and 1 can Pumpkin, thats it, nothing else. Baked at 350 for 35 min and frosted it with a mixture of 1 8oz tub of FF whipped topping with 1/2 package of FF SF chocolate fudge pudding mix folded in. Cut into 16 servings at 3 pts each. Fixes my chocolate craving and is quick and easy!! Not to mention cutting a 9 x 13 into 16 servings gives you a pretty large piece of cake!!! That is always good in my book.
We love pumpkin any time of year! I tried a very similar recipe from the WW community recipe board last night: no eggs and 3/4 c water. I added some more pumpkin pie spice too. They were very moist and reportedly 1 pt w/o frosting–I haven’t verified yet. That frosting recipe of yours looks yummy!
The cupcake looks cute and so is the boy in the photo =) ..Thanks for the recipe..
I made these this weekend to celebrate Daddy’s Day and used chocolate cake mix and vanilla pudding for the icing. They were awesome. My dad couldn’t believe they had pumpkin in them! I had made cupcakes like this before, but the icing idea was new. THANKS!
Can I use 1/4 cup of egg beaters to replace the egg white?
Michele – Yup! That should be fine! :)
This recipe sounds amazing as I loooove pumpkin. Must try it soon.