Are you craving something sweet and indulgent but don’t want to ruin your diet? Look no further than these Weight Watchers pumpkin cake mix cupcakes. Not only are they delicious, but they are also low in calories and points, making them the perfect guilt-free treat. Plus, they’re incredibly easy to make!
Ingredients
- 1 box of yellow cake mix (I used Pillsbury Sugar-Free Yellow Cake Mix)
- 1 can of pumpkin puree (not pumpkin pie filling)
- 1/2 cup of water
- 1 teaspoon of pumpkin pie spice
- Optional: sugar-free whipped cream for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the cake mix, pumpkin puree, water, and pumpkin pie spice. Mix until well combined.
- Line a muffin tin with cupcake liners and spoon the batter evenly into each liner.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before topping with whipped cream (if desired).
Nutritional Information
Each cupcake has approximately 90 calories and 2 Weight Watchers points.
Cooking Time
Preparation time: 5 minutes | Cook time: 18-20 minutes | Total time: 25 minutes
Equipment
Mixing bowl, measuring cups and spoons, muffin tin, cupcake liners.
Serving Suggestions
These cupcakes are perfect for a fall-themed party, a Halloween treat, or just a sweet snack. Serve them alongside a hot cup of coffee or tea for the ultimate indulgence.
Variations
- Swap the yellow cake mix for a spice cake mix for a more intense pumpkin spice flavor.
- Add chopped nuts or chocolate chips to the batter for added texture.
- Top with a drizzle of caramel sauce for an extra special treat.
Substitutions
If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and allspice. Use 1 teaspoon of this mixture in place of the pumpkin pie spice.
Storage
Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
Tips
- Make sure to use pumpkin puree and not pumpkin pie filling. The filling has added sugar and spices that will throw off the flavor and texture of the cupcakes.
- Don’t overmix the batter. Mix until just combined to avoid tough cupcakes.
- Let the cupcakes cool completely before adding whipped cream. Otherwise, the cream will melt and slide off the cupcakes.
Notes
These cupcakes are not only delicious, but they’re also a great way to sneak in some extra veggies in the form of pumpkin puree. Plus, they’re perfect for those following a Weight Watchers diet or anyone looking for a low-calorie treat.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any type of cake mix you like. Just keep in mind that the nutritional information and points may change depending on the type of mix you use.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure to cook the pumpkin first and let it cool before using it in the recipe.
Can I freeze these cupcakes?
Yes, you can freeze these cupcakes in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
Final Thoughts
These Weight Watchers pumpkin cake mix cupcakes are the perfect way to satisfy your sweet tooth without ruining your diet. They’re easy to make, delicious, and low in calories and points. Plus, they’re versatile enough to customize to your liking. Give them a try and see for yourself!