Pumpkin Pie Cupcakes
Fall in love with these low calorie pumpkin cream cheese cupcakes!!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings: 24 cupcakes
- 3/4 cup fat free cream cheese softened
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1 cup fat free Cool Whip thawed
- 1 box spice cake mix Duncan Hines Signature Moist
- 2 cups canned pure pumpkin
- 2/3 cup fat free liquid egg substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
Combine the cream cheese, sugar, and cinnamon. Stir until smooth.
Add cool whip and stir until combined.
Cover and refrigerate the icing until needed.
Preheat oven to 350 degrees.
Put foil baking cups in your muffin pans (or spray with nonstick spray).
In a large bowl, combine all cupcake ingredients and mix until mostly smooth.
Evenly distribute batter among the cups of the muffin pan. Fill each one about 1/2 to 2/3 of the way full to start. BATTER WILL BE VERY THICK.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 16-18 minutes.
Let cool completely, about 10 minutes in the pan and 25 minutes out of the pan.
Spread cupcakes with icing.
The batter is so thick that I had to use two spoons - 1 to scoop and 1 to scrape into the muffin tin. The next time I make them I will probably add 1/2 cup water to make them a bit thinner. The flavor is AMAZING....I just want to make it easier to fill the muffin tins!