Pumpkin Spice Cupcakes with Nutmeg Cream Topping (3 PTS) Recipe - Cooking Index
Pumpkin Spice Cupcakes with Nutmeg Cream Topping (3 PTS) Recipe - Cooking Index
| Vegetable Oil Spray CUPCAKES | ||
| 1 | Spice cake mix - (18.25 ounce) | |
| 1 cup | 237ml | Canned pumpkin (not pumpkin pie filling) |
| 1 cup | 237ml | Unsweetened apple juice |
| Egg substitute equivalent to 2 large eggs OR 2 large egg Whites of 2 large eggs | ||
| 1 teaspoon | 5ml | Vanilla, butter and nut flavoring OR vanilla extract NUTMEG CREAM TOPPING |
| 1 | Frozen nonfat whipped topping - (8 ounce) thawed | |
| 2 teaspoons | 10ml | Ground nutmeg |
Makes 24 Servings (cupcakes)
Preheat oven to 350 degrees F. Spray two 12-cup non-stick muffin tins with vegetable oil spray.
In a large mixing bowl, combine cupcake ingredients. Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper. Increase to medium speed and beat for 2 minutes, scraping sides.
Fill muffin cups with equal amounts of batter. Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely. Meanwhile, put whipped topping in a medium bowl. Using a rubber scraper, gently fold nutmeg into whipped topping. Cover and refrigerate until ready to use. When cupcakes are completely cool, frost with chilled topping.
Per Serving:
Calories 124
Protein 2 g
Carbohydrates 21 g
Total Fat 3 g (1 g. sat.)
Sodium 191 mg
% calories from fat 22
Fiber 1 g
Cholesterol 6 mg
This recipe uses a mix as its base, so it's great when you're in a hurry. Keep some low-fat cupcakes in the freezer for a quick sweet-tooth fix or after-school snack
Shared by: Diane, Healthy Recipes
WW Pointed by Mary [[email protected]]
Source:
AHA Cookbook
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