My love and obsession for pumpkin spice knows no bounds. Except pumpkin pie. Ick. But anyway….

I had planned to try to make some pumpkin spice cupcakes this week, but since Aldi’s didn’t have one of my ingredients I waited until after my workshop today to hit the big name grocery store.

I have seen lots of versions of this recipe floating around, but have been hesitant because my forays with Sugar Free Cake and Brownie mix in the past have caused MASSIVE gastric distress. So we will see how this works out. My husband has already tasted them and 100% approves.

I present to you…

PUMPKIN CUPCAKES.

Now, I don’t do icing. So if you WANT icing, you can always grab the sugar free kind in the store. I have never liked it. I have always been alllllll about the cake.

Here is what you will need:

  • 1 box of Sugar Free Yellow Cake Mix
  • 1 can of pumpkin puree
  • 1 egg
  • Vanilla extract
  • Cinnamon
  • 1/3c of water (not pictured)

Now, you can also add nutmeg if you want, but when I added it to my pumpkin cheesecake, I remembered that I really don’t care much for nutmeg, so I left it out.

Preheat your oven to 325° and spray 2 muffin pans with nonstick spray.

In a large bowl, add your cake mix.

To your cake mix, add the pumpkin and the egg.

Then add 2 tsp cinnamon, and 1 tsp vanilla.

Now, either by hand or with an electric mixer, blend your ingredients until combined. If your mixture is super stiff, mix in about 1/3c of water (I failed to take a picture). The texture should be slightly stiffer than cake batter.

Now, divide your mix evenly into your muffin pans. They should be about half full.

Bake for 18 to 23 minutes.

Remove from pans and let cool completely.

1 serving is 2 cupcakes, for 3 Smart Points.

Pumpkin Cupcakes

  • 1 box Sugar Free Yellow Cake Mix
  • 1 can pumpkin puree
  • 1 egg
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • Up to 1/3c water (if necessary)

Preheat oven to 325° and spray muffin pans with nonstick spray.

In a large bowl, combine cake mix, pumpkin, egg, vanilla, and cinnamon. If your batter is too stiff, beat in up to 1/3c of water. Texture should be slightly stiffer than cake batter.

Divide mix evenly among two muffin pans and bake for 19 to 23 minutes until a tester inserted in the center comes out clean.

Remove from muffin pans to rack and let cool completely.

Makes 12 servings (2 cupcakes each) for 3 Smart Points.

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