The blog, Gina's Skinny Recipes is fantastic. Loving all things pumpkin and fall, I had to try this recipe. The cupcakes are super moist and have great flavor and the pumpkin cream cheese icing is sooo yummy. A perfect fall-time treat!
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
For the Pumpkin Cream Cheese Frosting:
8 oz Philadelphia 1/3 fat cream cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting. Makes 18-24 cupcakes.