The Fall season is almost here, and that’s my favorite of all seasons.:)  It really felt like Fall today with a high of only 69 and there was a light cool breeze with rain. I’ve been craving something with pumpkin a lot lately and thought of pumpkin “fluff.” You take a can of pumpkin, a box of instant vanilla pudding mix, a 1/4 teaspoon of pumpkin pie spice and mix that together. Fold in the cool whip, and it’s delicious on it’s own. It’s even better as a frosting on top of some pumpkin cupcakes.

These pumpkin cupcakes only have 2 ingredients. 1 box of cake spice mix and 1 can of pumpkin puree. Very healthy cupcakes. You can add water or egg whites if you like and I added some water to make the batter a little more moist. Ben didn’t believe me at first when I told him there was only 2 ingredients in it. He ate one and asked me, you only added a can of pumpkin to these cupcakes? I said yep. Then he said “Good, I can eat three more of them, since they’re really healthy.” He loved just the cupcake part of them and I really like them with the pumpkin fluff frosting.

Servings: 24 Cupcakes

Nutrition Info (without fluff) Calories: 102, Carbs: 17.5g, Fiber: 0.9g, Protein 1.1g

Points Plus: 3

Ingredients

1 16.5 oz box of cake mix (I like using the spice mix)

1 15 oz can of pumpkin puree (not pumpkin pie filling)

Frosting:

1 15 oz can of pumpkin

1 box of instant vanilla pudding mix

1/4 teaspoon of pumpkin pie spice

1 container of cool whip

Directions:

Mix together cake mix and pumpkin puree. Add in about 1/4 cup of water if the consistency is too thick or if you please. Divide batter in muffin tins.

Meanwhile, mix together box of instant vanilla pudding and 1 can of pumpkin puree until the instant pudding is dissolved. Add in 1/4 teaspoon of pumpkin pie spice. Gently, fold in the whole container of cool whip. Once the cupcakes have cooled, frost the cupcakes with the pumpkin fluff frosting. Enjoy!