These pumpkin cupcakes only have 2 ingredients. 1 box of cake spice mix and 1 can of pumpkin puree. Very healthy cupcakes. You can add water or egg whites if you like and I added some water to make the batter a little more moist. Ben didn’t believe me at first when I told him there was only 2 ingredients in it. He ate one and asked me, you only added a can of pumpkin to these cupcakes? I said yep. Then he said “Good, I can eat three more of them, since they’re really healthy.” He loved just the cupcake part of them and I really like them with the pumpkin fluff frosting. Servings: 24 Cupcakes 1 15 oz can of pumpkin puree (not pumpkin pie filling) Frosting: 1 15 oz can of pumpkin 1 1oz box of sugar-free instant vanilla pudding mix (you just use the powder) ¼ teaspoon of pumpkin pie spice
1 8oz container of lite cool whip
Meanwhile, mix together box of instant vanilla pudding and 1 can of pumpkin puree until the instant pudding is dissolved. Add in ¼ teaspoon of pumpkin pie spice. Gently, fold in the whole container of cool whip. Once the cupcakes have cooled, frost the cupcakes with the pumpkin fluff frosting. Enjoy! WW FREESTYLE POINTS: 4 Nutrition Info (without fluff) Calories: 102, Carbs: 17.5g, Fiber: 0.9g, Protein
