INGREDIENTS
1 cup
Pumpkin, canned pure
1/3 cup
Egg whites or fat-free liquid egg substitute
1/4 cup
Butter or light buttery spread, light
1/2 tsp
Baking powder
1/8 tsp
Cinnamon
1
Frosting
1 dash
Nutmeg
1/3 cup
Powdered sugar
1/4 tsp
Pumpkin spice
1/8 tsp
Salt
1 3/4 cups
Style spice cake mix, moist
1
Topping
1/4 tsp
Vanilla extract
1
Cupcakes
1/2 cup
Cream cheese, reduced-fat