|Low Fat Pumpkin Spiced Cupcakes|
As mentioned in a previous post, we tried some low fat cupcake recipes from skinnytaste.com. While we both love chocolate and thought the Low Fat Chocolate Pumpkin Cupcakes were wonderful, these Low Fat Pumpkin Spiced Cupcakes really screamed "Halloween". We're thinking about making these for Thanksgiving also.
We made these without the icing since the cake mix has enough sugar in it. If you are interested in trying the Pumpkin Spiced Cream Cheese Icing, here is the original recipe.
We couldn't find the Golden Vanilla cake mix here so we used French Vanilla and made a second batch of these with Yellow cake mix...both turned out just great.
Makes 24 cupcakes
Prep Time: 5-10 minutes
Bake Time: 20-25 minutes, 350 degrees Fahrenheit
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water
Mix dry ingredients together. Mix wet ingredients together then add to dry mix. Mix well. Fill cupcake liners 2/3s full and bake at 350 degrees Fahrenheit for 20-25 minutes or until cooked.
Enjoy...we sure did!