Nothing says fall more than smell of pumpkin cupcakes baking in the oven! I love anything pumpkin and these cupcakes that seem more like muffins came out delicious! As part of the recipe it has a cream topping, feel free to cut some calories by leaving this out. The cupcakes come out so good that it’s not necessary. I hope you guys enjoy this and for the ones who actually make it, please share your opinion. =)
1 pkg. (2-layer size) spice cake mix – use egg whites when making mix
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding sugar-free
1 cup canned organic pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese fat-free, softened
1/4 cup Splenda
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in splenda and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.