Skinnytaste · by Gina Homolka★ 4.7 (9)
Pumpkin Cupcakes
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 3%
CARBS 21G72% OF CAL
1G FIBER9G OTHER12G TOTAL SUGAR
FAT 3G22% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy pumpkin cupcakes made from boxed cake mix and topped with cinnamon cream cheese frosting. A quick fall treat for autumn celebrations.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 15.25 ounces Vanilla Cake Mix (Duncan Hines or Pillsbury*)
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup water
- 7 ounces Philadelphia 1/3 fat cream cheese
- 1/2 cup canned 100% pure pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup packed brown sugar
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 3%
CARBS 21G72% OF CAL
1G FIBER9G OTHER12G TOTAL SUGAR
FAT 3G22% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 202mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 47mg
- Calcium
- 54mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.