Pumpkin Spice Cupcakes with Nutmeg Cream Topping (3 PTS)

Makes 24 Servings (cupcakes)

Preheat oven to 350 degrees F. Spray two 12-cup non-stick muffin tins with vegetable oil spray.

In a large mixing bowl, combine cupcake ingredients. Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper. Increase to medium speed and beat for 2 minutes, scraping sides.

Fill muffin cups with equal amounts of batter. Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely. Meanwhile, put whipped topping in a medium bowl. Using a rubber scraper, gently fold nutmeg into whipped topping. Cover and refrigerate until ready to use. When cupcakes are completely cool, frost with chilled topping.

Per Serving:

Calories 124 Protein 2 g Carbohydrates 21 g Total Fat 3 g (1 g. sat.)

Sodium 191 mg % calories from fat 22 Fiber 1 g Cholesterol 6 mg This recipe uses a mix as its base, so it's great when you're in a hurry. Keep some low-fat cupcakes in the freezer for a quick sweet-tooth fix or after-school snack Shared by: Diane, Healthy Recipes WW Pointed by Mary [mnmpoms@ponyexpress.net]