The other week when got our first little taste of Fall here in Virginia, the first thing i had to do was break out my Spiced Chestnut candle from Williams-Sonoma, my absolute favorite scent, which then made crave something yummy and pumpkin flavored :0) One of my favorite new websites for recipes is SkinnyTaste.com and right about that time she posted a recipe for pumpkin cupcakes with pumpkin spice cream cheese frosting, and I had to try it! These turned out SO yummy that I wanted to share the recipe with you all! The best part? There’s no butter, eggs, or oil in these at all, so they are a lot lower on the calorie/fat count than most other cupcake recipes, but still so delicious! Enjoy!
For the cupcake:
– 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
– 2 tsp pumpkin pie spice
– 1 cup canned 100% pure pumpkin
– 1 cup water
Preheat oven to 350 degrees and line a cupcake tin with wrappers. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin and water and mix. Fill cupcake liners 2/3 full and make 20-25 minutes, or until a toothpick inserted comes out clean.
For the frosting:
– 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
– 1/2 cup canned pumpkin
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp pumpkin pie spice
– 5 tbsp packed brown sugar
Combine all ingredients until smooth.
YUM! :0) 
Happy Monday!