Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting (WW 2 pts)

By á-3948

Ingredients

• For the Pumpkin Cream Cheese Frosting:
• 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
• 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
• I couldn't find Golden Vanilla so I used yellow but then found when I got home it was only 15 oz box so I used a little less water **

Preparation

Step 1

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.

Recipe from:
http://www.skinnytaste.com/2011/09/pumpkin-cupcakes-with-pumpkin-spiced.html