Ingredients Jump to Instructions ↓

  1. Vegetable Oil Spray CUPCAKES

  2. 1 Spice cake mix - (18 1/4 ounce)

  3. 1 cup 237ml Canned pumpkin (not pumpkin pie filling)

  4. 1 cup 237ml Unsweetened apple juice

  5. 2 large eggs OR 2 large egg Whites of

  6. 2 large eggs

  7. 1 teaspoon 5ml Vanilla, butter and nut flavoring OR vanilla extract NUTMEG CREAM TOPPING

  8. 1 Frozen nonfat whipped topping - (8 ounce) thawed

  9. 2 teaspoons 10ml Ground nutmeg

Instructions Jump to Ingredients ↑

  1. Makes 24 Servings (cupcakes)

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

  3. 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.

  4. 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.

  5. Per Serving:

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

  7. 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 []


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