If you love pumpkin, and are thinking of ways to use those huge halloween pumpkins you’ve been buying, these Pumpkin Cupcakes with delicious Cream Cheese Frosting are your ultimate solution! The idea is an adaptation from Carrot Cake which is almost always served with cream cheese frosting. The decadent pumpkin counterparts have the health factor contributed by the pumpkin, and the oomph factor coming from the Cheesecake frosting. A sure hit with adults and children alike, they’ll look great on your Halloween dinner tables! They are very quick and light, and for the calorie-conscious people, just cut out the frosting and you’ll get a healthy dessert to munch on.[Recipe & photo courtesy of Roni from Green Lite Bites]
Ingredients
Makes about 24 cupcakes
The Cupcakes
1 (15oz) can pumpkin
3 egg whites
1/4 cup of water
1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)
The Frosting
1 (8oz) package of reduced fat cream cheese
1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
1/2 cup skim milk
Method
Preheat the oven to 350 degrees F.
Whisk the pumpkin, egg whites and water together until well combined. Add the cake mix and combine with the whisk until just blended. A few lumps are ok.
Evenly distribute the batter into 24 cup cake tins with liners. Bake for about 20 minutes. Remove and let cool.
Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth. Smear on cooled cupcakes. Sprinkle with candy if desired, and enjoy these festive Pumpkin Cupcakes!
They're gorgeous Mansi! Well done! 😀
so pretty..would love to have one..
They look so cute… and delicious too!
Thanks for sharing:)