I LOVE cupcakes!!!!!! I really love any type of cake, but there is something about a cupcake, it’s just so cute and really never disappoints.

I adapted this recipe from www.skinnytaste.com if you haven’t checked this site out do so ASAP. There are tons of great things to try!!

I ended up combining two of the recipes to create what I believe to be “The Perfect “skinny” Pumpkin Cupcake” yea that’s right the title of this badboy has the words skinny, cupcake, and pumpkin (yep I just blew your mind).

Cupcake Ingredients:

* 18.25 oz Betty Crocker Spice Cake Mix

* 2 tsp pumpkin pie spice

* 1 can 100% pure pumpkin

* 1.4 oz sugar free, fat free, instant cheesecake pudding

* 1/2 cup water

Pumpkin Frosting Ingredients:

* 1 container fat free cool whip

* 1.4 oz instant pumpkin pudding (this is a seasonal item, if not found I would use a vanilla pudding mix (can be sugar free, fat free) and would add pumpkin pie spice to taste)

* 1 cup Skim Milk

Directions for Cupcakes:

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. (Recipe makes 24 cupcakes)

Combine cake mix and pumpkin spice in a large bowl.

Add pumpkin puree, pudding mix and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.

Directions for Pumpkin Frosting:

Combine milk and pudding mix into a bowl and beat for two minutes with a wire whisk set pudding mixture in the refrigerator for 5 mins.

Take the mixture out of the refrigerator and fold the Cool Whip into the pudding mixture until its nice a smooth.

Frost cupcakes when cupcakes are completely cool.

This recipe makes 24 cupcakes and are 3 ww points plus each.

These cupcakes should be kept in the fridge due to the frosting components.