Iced N Spiced Pumpkin Cupcakes

From Hungry Girl 200 Under 200

INGREDIENTS

For Cupcakes:

2 cups moist style spice cake
1 cup canned pure pumpkin
1/3 cup ff liquid egg substitute
1/8 teaspoon salt

For Frosting:

1/2 cup plus 1 tablespoon Cool Whip Free, Thawed
2 Tablespoons Splenda
2 Tablespoons FF cream cheese
1 tablespoon canned pure pumpkin
1 teaspoon sugar free fat free vanilla instant pudding mix
1/8 teaspoon cinnamon

DIRECTIONS:

1. Preheat oven to 350.
2. In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are readty to be frosted.
3. In a large mixing bowl, combine cupcake ingredients plus 1/2 cup water. Mix well.
4. Bake for 15 minutes.
5. FROST AND ENJOY!!

Hungry Girl

Tasty batter

SO TASTY!