With Easter coming up, I thought that I would share with you my Low Fat Pumpkin Pie Cupcakes. I believe I will be making these again, I loved them and hey they were low fat too. How awesome is that. So give them a try and i’m sure you will fall in love just as I have.
Let me just put it this way I want and could eat the whole batch that I made. I even made some cream cheese frosting to go with it but I decided that they were better without it! Yep NO frosting to go with them.
Ingredients:
- 1 Box of Betty Crocker Golden Vanilla Super Moist Cake Mix
- 1 Egg
- 2 Teaspoons of pumpkin pie spice
- 1 cup of canned 100% pure pumpkin
- 1 cup of water
Pre-heat the oven to 350 degrees
Poor the box of Betty Crocker (do not follow the directions on the box) into mixing bowl and add all of the ingredients and mix well.
Poor cups 3/4 the way full and bake for about 20 min. (longer if needed)
Calories: 87.2 • Fat: 1.0 g • Protein: 0.86 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 143.85 mg
