Pumpkin Cream Cupcakes


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 40.4
  • Total Fat: 1.0 g
  • Cholesterol: 37.1 mg
  • Sodium: 91.8 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Pumpkin Cream Cupcakes calories by ingredient


Introduction

I found this recipe in the Kraft food & family Holiday 2009 magazine. The original recipe had 190 calories and 9 grams of fat. I entered this recipe into the recipe calculator to see if I could make it less "fatty" by substituting the cream cheese with fat free cream cheese and the vanilla pudding with sugar free, fat free vanilla pudding. I also substituted the original canned pumpkin for no salt added canned pumpkin. I'm only putting this recipe on here so I can remember the changes I made to the recipe! :D The original recipe can be found here http://www.kraftfoods.com/kf/recipes/pumpk
in-cream-cupcakes-114682.aspx I found this recipe in the Kraft food & family Holiday 2009 magazine. The original recipe had 190 calories and 9 grams of fat. I entered this recipe into the recipe calculator to see if I could make it less "fatty" by substituting the cream cheese with fat free cream cheese and the vanilla pudding with sugar free, fat free vanilla pudding. I also substituted the original canned pumpkin for no salt added canned pumpkin. I'm only putting this recipe on here so I can remember the changes I made to the recipe! :D The original recipe can be found here http://www.kraftfoods.com/kf/recipes/pumpk
in-cream-cupcakes-114682.aspx
Number of Servings: 24

Ingredients

    1 Package (2 layer size) spice cake mix
    1 Package (3.4 oz) Sugar Free, Fat free Vanilla Instant Pudding
    1 Cup No salt added canned pumpkin
    1 pkg (8oz) non fat cream cheese, softened
    1/4 sugar
    4 eggs
    1/3 c. vegetable oil
    1 1/3 c. water

Directions

Preheat oven to 350 degrees. Makes 24 cupcakes.

Prepare cake batter as directed on package. Add dry pumpkin mix and pumpkin; mix well. Spoon into 24 paper - lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. swirl gently with small spoon.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.

Number of Servings: 24

Recipe submitted by SparkPeople user CARRIEDUVALL.

TAGS:  Desserts |

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    These were very good! I actually got the recipe from Kraftfoods and also substitued the cream cheese with the fat free. I did use the regular vanilla pudding, but in lieu of the oil I used applesauce, and without having tried the "full fat" version, I'd say these are pretty delicious! :) - 11/5/09


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    I am making something for our Christmas party at school this week and I am going to try this out! Thanks for the info..it sounds delish! - 12/22/10


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    Very Good
    I made these today and used applesauce instead of oil, substituted the eggs in the cake mix recipe for 1/2 egg substitute and whole egg, and splenda for the sugar. They were really good. I wasn't sure if the 4 eggs were for the cake mix or the cream cheese mixture. I only added 1 to the cream cheese - 11/1/10


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    I can't wait to try your version. I have made the original recipe and they are always a hit! - 12/11/09