Despite the heat wave outside on the East Coast right now, fall is coming and one of the perks if you like pumpkin is it's a great replacement for oil. You might already be familiar with a Weight Watches recipe where you pretty much dump a can of pumpkin into a box of spice cake mix and voila.... cupcakes with no oil or butter (aka fewer calories). Last fall I found a blog that took that recipe and added oil and an egg to it, probably in response to comments I have seen that the WW cupcakes are dry.
But doesn't adding oil defeat the whole purpose of using pumpkin? So this is my take on merging a few different recipes together. If you don't have pumpkin pie spice in your rack, it's pretty easy to mix up your own using cloves, cinnamon, nutmeg and ginger. Also I have made both cream cheese and cinnamon frosting for these cupcakes and either one tastes great.
Cupcakes:
1 box spice cake mix
1- 15 ounce can of pumpkin
1/4 cup plain, nonfat Greek yogurt
2 tablespoons pumpkin pie spice
1 egg
1 tsp vanilla
1. Preheat oven to 350 degrees
2. Mix together all the ingredients.
3. Line 24 cupcake pans and fill approximately 2/3 of each with batter.
4. Bake for 20-25 minutes.
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| Iced with cream cheese frosting dusted with cinnamon |
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