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Pumpkin Pie Cupcakes

Fall in love with these low calorie pumpkin cream cheese cupcakes!!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Servings: 24 cupcakes
Calories: 113kcal
Author: Not Really Hungry


For Icing:

  • 3/4 cup fat free cream cheese softened
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1 cup fat free Cool Whip thawed

For Cupcakes:

  • 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


For Icing:

  • Combine the cream cheese, sugar, and cinnamon. Stir until smooth.
  • Add cool whip and stir until combined.
  • Cover and refrigerate the icing until needed.

For Cupcakes:

  • 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.


3 Points+
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!