Pumpkin Spice Cupcakes
This is one of my favorite recipes! It’s quick, it’s easy, and best of all, its low calorie & oh so yummy! Can’t beat that, right?!
Ingredients: 1 box of Spice cake mix (I prefer Betty Crocker Super Moist brand), 1 15oz can of Libby’s Pure Pumpkin, ¼ teaspoon Pumpkin Pie Spice (optional), and 1 16oz jar of vanilla or cream cheese frosting (any brand).
Makes 18-24 cupcakes (depending on the size)
First, pre-heat your oven to 375°. Combine the cake mix, pumpkin and ¼ teaspoon Pumpkin Pie Spice. I used my standing mixer but a handheld works just as well.
Beat until everything is thoroughly combined. Scoop about 2 tablespoons into a lined, cupcake baking pan. You can put more or less batter depending how large you want these to be! I use a small ice cream scoop to get the same amount of batter into each liner.
I usually bake these for 15-20 minutes. This can vary so I usually start with 10 minutes and add a little time as needed. If you over-bake them, they won’t stay moist.
I usually eye-ball them to see if they’re done but you can also use the toothpick trick! Gently poke one of the cupcakes with the toothpick, if it comes out clean, they’re done. If it comes out with batter, they need a little more time. If you don’t have toothpicks, no worries! You can also use a butter knife...it just leaves a bigger hole, but you can cover it with frosting!
Add frosting to each cupcake once they’re completely cool. I usually allow 20-30 minutes to cool. If you get impatient and frost them while they’re warm, the cupcake usually flakes off as you spread the frosting. But if you’re impatient and just want to devour them, go ahead! :)
Now dig in and ditch the guilt! These cupcakes only have about 150 calories each and under 5 grams of fat! YUM!