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    Home » Recipes » Desserts » Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting

    Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 16 Comments

    pumpkin spice cupcakes pin

    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. ;~)

    Ingredients

    The Cupcakes

    • 1 (15oz) can pumpkin
    • 3 egg whites
    • ¼ 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
    • ½ cup skim milk

    Instructions

    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.

    📖 Recipe

    pumpkin spice cupcakes featured

    Quick & Light Pumpkin Spice Cupcakes with Cheesecake Frosting

    Need a pumpkin spice fix? These cupcakes are the perfect solution! With a light texture and delicious cheesecake frosting, they are sure to impress.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 Cakes
    Calories 118 kcal

    Ingredients
      

    The Cupcakes

    • 1 15oz can pumpkin
    • 3 egg whites
    • ¼ 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
    • ½ cup skim milk

    Instructions
     

    • Preheat the oven to 350 degrees.
    • Whisk the pumpkin, egg whites and water together until well combined.
      1 15oz can pumpkin, 3 egg whites, ¼ cup of water
    • Add the cake mix and combine with the whisk until just blended. A few lumps are ok.
      1 box Spiced Cake Mix
    • 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.
      1 8oz package of reduced fat cream cheese, 1 box, ½ cup skim milk
    • Smear on cooled cupcakes. Sprinkle if desired!

    Nutrition

    Calories: 118kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 109mgPotassium: 108mgFiber: 0.3gSugar: 9gVitamin A: 1656IUVitamin C: 2mgCalcium: 48mgIron: 0.5mg
    Keyword Cheesecake, Cupcake, pumpkin
    Tried this recipe?Let us know how it was!

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    1. Yalisa

      February 05, 2011 at 7:09 pm

      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
    2. Henry Anderson

      October 10, 2010 at 12:08 pm

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

      Reply
    3. Tricia

      June 09, 2010 at 11:12 am

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

      Reply
    4. Karen

      February 24, 2010 at 8:38 pm

      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
    5. Emily

      September 10, 2009 at 11:18 pm

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

      Reply
    6. roni

      July 02, 2009 at 9:22 am

      Michele - Yup! That should be fine! 🙂

      Reply
    7. Michele

      June 30, 2009 at 5:25 pm

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

      Reply
    8. Courtney

      June 21, 2009 at 5:58 pm

      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
    9. Jen

      June 14, 2009 at 1:46 pm

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

      Reply
    10. Elaine T

      June 08, 2009 at 12:37 pm

      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
    11. Tyra

      June 08, 2009 at 9:02 am

      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
    12. cathy

      June 07, 2009 at 10:51 pm

      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
    13. CaSaundra

      June 07, 2009 at 6:56 pm

      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
    14. Betty

      June 07, 2009 at 5:51 pm

      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
    15. Krista S.

      June 07, 2009 at 2:19 pm

      I am totally making these soon!

      Reply
    16. Melissa

      June 07, 2009 at 12:07 pm

      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

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