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+ servings

Lighter Pumpkin Spice Cupcakes

Jacklin Altman
These cupcakes are packed with Fall flavors, simple to make, and WW friendly!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 20
Calories 124 kcal

Equipment

  • Mixing Bowls
  • Muffin Pan
  • Oven
  • Mixer

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 124kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 4mgSodium: 214mgPotassium: 101mgFiber: 1gSugar: 12gVitamin A: 41IUCalcium: 46mgIron: 1mg
Keyword WW, pumpkin, pumpkin pie, pumpkin spice, cupcake, cupcakes, Cake, my ww, weight watchers
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