Pumpkin Spice Cupcakes
INGREDIENTS
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Frosting
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1/2 cup reduced-fat cream cheese
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1/4 cup light butter or light buttery spread (like Brummel & Brown), room temperature
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1/4 tsp. vanilla extract
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1/3 cup powdered sugar
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Cupcakes
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1 3/4 cups moist-style spice cake mix
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1 cup canned pure pumpkin
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1/3 cup egg whites or fat-free liquid egg substitute (like Egg Beaters Original)
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1/2 tsp. baking powder
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1/8 tsp. salt
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1/8 tsp. cinnamon
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1/8 tsp. pumpkin pie spice
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Dash nutmeg
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Topping
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1/8 tsp. pumpkin pie spice
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