Adventures in Healthier Eating with 2 Kids and a Picky Husband

Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting

3 WWPP Posted by 6 years ago 16 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. ;~)Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting

The Cupcakes

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.

Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting - frostingQuick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting - sprinkling

Smear on cooled cupcakes. Sprinkle if desired! :)

Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting - perspectiveQuick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting - inside look

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.

Approx Nutritional Information per serving
Servings Amt per Serving
24 1 Frosted Cupcake
Calories Fat Fiber WWPs
120 3g 1g old: 3 new: 3
Sugar Sat Fat Carbs Protein
11g 1g 21g 2g

See other recipes using: cake mix, cream cheese, egg white, milk, pudding, pumpkin


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Discussion

There are 16 comments so far. Join in on the conversation.

    Melissa

    June 7, 2009

    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. Reply

    Krista S.

    June 7, 2009

    I am totally making these soon! Reply

    Betty

    June 7, 2009

    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 Reply

    CaSaundra

    June 7, 2009

    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 =) Reply

    cathy

    June 7, 2009

    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! Reply

    Tyra

    June 8, 2009

    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. Reply

    Elaine T

    June 8, 2009

    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! Reply

    Jen

    June 14, 2009

    The cupcake looks cute and so is the boy in the photo =) ..Thanks for the recipe.. Reply

    Courtney

    June 21, 2009

    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! Reply

    Michele

    June 30, 2009

    Can I use 1/4 cup of egg beaters to replace the egg white? Reply

    roni

    July 2, 2009

    Michele - Yup! That should be fine! :) Reply

    Emily

    September 10, 2009

    This recipe sounds amazing as I loooove pumpkin. Must try it soon. Reply

    Karen

    February 24, 2010

    My girlfriend mixes the canned pumpkin with just the spice mix and raves about it. It does cut the protein out of these, but it would save on calories. Reply

    Tricia

    June 9, 2010

    just made this but added 3/4 cup water and 2 cups shredded carrots....will let you know how it turns out later. Reply

    Henry Anderson

    October 10, 2010

    i'd love to munch those very big cheesecakes, they are really tasty and sweet::~ Reply

    Yalisa

    February 5, 2011

    I made these for a potluck at work and boy they were a huge hit. As a matter of fact, I recommended this site to a few of my co-workers. My local store did not have the FF/ SF cheesecake pudding so I made it with Vanilla instead. Everyone was ranting and raving about em! Thanks! Reply