Ingredients:
For cupcakes
2 cups moist style spice cake mix
1 cup canned pure pumpkin
1/3 cup fat free liquid egg substitute
1/8 teaspoon salt
1/2 cup water
For frosting
1/2 cup plus 1 tablespoon Cool Whip fat free, thawed
2 tablespoons Splenda
2 tablespoons fat free cream cheese, room temperature
1 tablespoon canned pure pumpkin
1 teaspoon sugar free fat free vanilla pudding mix
1/8 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees.In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are ready to be frosted.In a large mixing bowl, combine all of the cupcake ingredients. Mix well until blended.Line a 12 cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.Cool cupcakes completely, and evenly distribute frosting among the tops.Makes 12 servingsCalories: 112 Fat: 1.75g Points: 2
