Anita's Tried & True Heart Healthy Recipes

Quick Pumpkin Cupcakes

Adapted from
20 servings

16 ozs pound cake mix 3 tsps pumpkin pie spice 
2 whole eggs 1 tsp baking soda 
1 c canned pumpkin, canned 7 1/4 ozs Betty Crocker Fluffy White Frosting 
1/3 c water  
Preheat oven to 325. Prepare 20 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, eggs, pumpkin, water, pumpkin pie spice, and baking soda. Mix well. Pour one and half ounces of batter in each prepared cup. Bake for 25 minutes. After, baking, cool cupcakes completely. Meanwhile, prepare frosting mix according to package directions. Spread frosting over cooled cupcakes. Use any remaining frosting for another recipe.
Nutritional Analysis per serving (20 servings total)
Calories 146   %CFF 20 %
Total Fat 3 g   Saturated Fat 1 mg
Protein 2 g   Cholesterol 19 g
Carbohydrates 19 g   Sodium 145 mg
Sugars 20 g   Fiber 0.5 g
3.1 WW Points
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