Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 123.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 130.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.7 g
View full nutritional breakdown of Pumpkin Spice Cupcakes w/Nutmeg Cream Topping calories by ingredient
Pumpkin Spice Cupcakes w/Nutmeg Cream Topping
Submitted by: BARBARAB11Introduction
Light and tasty dessert! Light and tasty dessert!Number of Servings: 24
Ingredients
-
18.25 oz. box spice cake mix
1 cup canned pumpkin (not pumpkin pie filling)
1 cup unsweetened apple juice
(can substitute water)
Egg substitute equivalent to 2 large eggs
OR 2 large eggs OR whites of 2 large eggs
1 teaspoon vanilla, butter and nut flavoring
OR vanilla extract
NUTMEG CREAM TOPPING
8 ounce container frozen nonfat whipped topping, thawed
2 teaspoons ground nutmeg
Directions
Preheat oven to 350 degrees F. Spray two 12 cup 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 15 + 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, top with chilled whipped cream topping.
Source: AHA Cookbook
Number of Servings: 24
Recipe submitted by SparkPeople user BARBARAB11.
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 15 + 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, top with chilled whipped cream topping.
Source: AHA Cookbook
Number of Servings: 24
Recipe submitted by SparkPeople user BARBARAB11.
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