I love seeing what everyone dresses up as every year, and I also love to see all the different ways people use pumpkin flavoring! Pinterest is overflowing with pumpkin!
For my part, I opted for mini cupcakes. I love small serving sizes, because you can have a taste of something decadent, but you don't need finish a large serving. And if you want more, have another! At only 50 calories a pop, these delicious little cakes will satisfy your pumpkin craving without crashing your diet!
Each cupcake has about 50 calories! Sweet!
Makes about 40 cupcakes
For the cupcakes:
1 1/2 cups canned 100 percent pure pumpkin
2 cups vanilla cake mix (I recommend French vanilla)
1 1/2 cups nonfat milk, at room temperature
1/4 cup vegetable oil or coconut oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice
For the frosting:
1/2 cup powdered sugar
1/4 cup 1/3 less fat cream cheese, at room termperature
1/4 (2 tablespoons) unsalted butter, at room temperature
2 tablespoons low fat sour cream
Preheat oven to 350, and line a mini muffin tin with liners.
In a large bowl, combine all of the ingredients for the cupcakes and mix together with a hand mixer, until the batter is smooth. Mix on high speed for a minute or two at the end, to make the batter light and fluffy. Spoon about a tablespoon of batter into each liner, or use a cookie scoop. Depending on the size of your tin, you may need to make several batches.
Bake for about 15 minutes, or until the cupcakes are light and golden, and bounce back if you touch the top.
Let the cupcakes cool for at least 30 minutes before frosting them, to ensure they won't break apart.
The frosting is just as easy as the cupcakes to assemble! Just throw everything into a bowl, and mix on high with a hand mixer, until fluffy. Then use a small knife, and spread on top of the cooled cupcakes.
Decorate with sprinkles, and enjoy!
We used these as a birthday cake to celebrate Heather's birthday last weekend. So cute!
Happy Halloween everyone! Stay warm, stay safe, and have a fun and spooky day!!!