1 15.5 oz box of cake mix (I like using the spice mix)
1 15 oz can of pumpkin puree (not pumpkin pie filling)
1 15 oz can of pumpkin
1 1oz box of sugar-free instant vanilla pudding mix (you just use the powder)
1/4 teaspoon of pumpkin pie spice
1 8oz container of lite cool whip
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!
Points Plus: 3 (old plan)
WW FREESTYLE POINTS: 4
- Serving Size: 1 cupcake