Lighter Pumpkin Spice Cupcakes

These pumpkin spice cupcakes are packed with Fall flavors, and come in at just 4 WW SP unfrosted/filled, 5 SP filled/frosted!

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Light pumpkin Spice Cupcakes

Light pumpkin Spice CupcakesThis pumpkin spice cupcakes recipe is a triple threat, truly. First, it’s delicious. This is the most important threat. Second, it’s lighter. Second, SO EASY. Really, this is one of the easiest recipes on my site- it’s foolproof.

So lets talk about these magical little cupcakes.


Magic cake


That’s essentially what it is. 3 ingredients make for this super fluffy, moist cake:

  1. A box of cake mix. In this case, I used Pillsbury Moist Supreme Perfectly Pumpkin Cake Mix.
  2. Nonfat plain Greek yogurt. I prefer Fage.
  3. Water. Use filtered because you love yourself.

Then, it’s really as easy as mix, fill, bake. Magic! You’ll have pumpkin spice cupcakes before you know it.

To fill or not to fill


Light pumpkin Spice CupcakesIt’s your show, so you can choose to fill these or not. In my case, I filled them with a lightened up, sweetened cream cheese filling. It’s just a mix of light cream cheese and powdered sugar, so it tastes just like cream cheese frosting but without all of the additional butter, sugar, etc.

If you choose to fill these, you’re looking at roughly 1 point for the filling, because it’s only about 1/2 tsp.

If you choose not to fill these, they’re 4 points. If you choose not to fill them, you can eat them as muffins for breakfast (they’re delish!). I like to spread a little almond butter on one and it’s a filling, super satisfying breakfast.


Frost it up


I told you this recipe was simple, I wasn’t kidding – the frosting is just some light cool whip and a dusting of pumpkin spice. That’s it. The cool whip adds a little creamy, sweet element that plays super well with the pumpkin spiced cake and cream cheese filling. All together, these taste like they should be really bad for you because they’re so indulgent, but really, they’re just a few clever hacks rolled into one.

More WW-friendly desserts


Following WW but still want to satisfy your sweet tooth? You came to the right gal. Check out some of my other WW-friendly dessert recipes:

Lighter Pumpkin Spice Cupcakes

Jacklin Altman
These cupcakes are packed with Fall flavors, simple to make, and WW friendly!
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 20
Calories 124 kcal


  • Mixing Bowls
  • Muffin Pan
  • Oven
  • Mixer


  • 1 box Pillsbury Moist Supreme Perfectly Pumpkin Cake Mix
  • 1 cup nonfat Greek yogurt
  • 1 cup filtered water
  • 1/2 cup light cream cheese
  • 2 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1 1/4 cup light whipped topping
  • Pumpkin spice optional, for topping


  • Preheat oven to 350F
  • Combine cake mix, greek yogurt, water and stir to fully incorporate the yogurt and water into the mix, ensuring there are no lumps.
  • Pour into prepared baking cups (I use silicone baking cups) and bake for 16-20 minutes, until lightly golden and a toothpick comes out clean.
  • Let cool completely before frosting/filling. While cupcakes cool, mix cream cheese with powdered sugar and vanilla to create cream cheese frosting center.
  • Once cool, gentle cut out the middle of the cupcakes and fill with cream cheese mixture. Put tops back on (optional) and frost with 1 tbsp light whipped topping. Finish with a dash of pumpkin spice and enjoy!
  • Store in airtight container in the fridge for up to 4 days.


Click here to calculate your personal points in the WW app.


Calories: 124kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 4mgSodium: 214mgPotassium: 101mgFiber: 1gSugar: 12gVitamin A: 41IUCalcium: 46mgIron: 1mg
Keyword Cake, my ww, weight watchers, WW, pumpkin, pumpkin pie, pumpkin spice, cupcake, cupcakes
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

2 thoughts on “Lighter Pumpkin Spice Cupcakes”

  1. Pingback: Pumpkin Pie Bars with Gingersnap Crust - Food By The Gram

  2. Pingback: Paleo Mini Pumpkin Pies - Food By The Gram

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