Double-Decker Pumpkin Cupcakes Recipe

Name: Double-Decker Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 18-ounce package carrot cake mix; 1/2 cup canned solid-pack pumpkin and 1/4 cup canned solid-pack pumpkin (not pie filling), divided use; 1 cup water; 5 large egg whites; 2 tablespoons canola or corn oil; 1 1/2 teaspoons ground cinnamon; 1/2 cup fat-free frozen whipped topping and 1 1/2 cups fat-free frozen whipped topping, thawed in refrigerator, divided use; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg or ground cinnamon

Servings: persons

1 18-ounce package carrot cake mix
1/2 cup canned solid-pack pumpkin and 1/4 cup canned solid-pack pumpkin (not pie filling), divided use
1 cup water
5 large egg whites
2 tablespoons canola or corn oil
1 1/2 teaspoons ground cinnamon
1/2 cup fat-free frozen whipped topping and 1 1/2 cups fat-free frozen whipped topping, thawed in refrigerator, divided use
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg or ground cinnamon

1
Preheat the oven to 325F.
2
Put cupcake liners in two 12-cup muffin pans.
3
Put the cake mix, 1/2 cup pumpkin, water, egg whites, oil, and 1 1/2 teaspoons cinnamon in a large mixing bowl.
4
Mix using the package directions.
5
Spoon the batter into the muffin cups to fill about three-fourths full.
6
Bake for 15 minutes, or until a cake tester or wooden toothpick inserted in the center of a cupcake comes out clean.
7
Transfer the pans to cooling racks and let cool for 5 minutes.
8
Remove the cupcakes from the pans and let them cool completely on the racks, about 25 minutes.
9
In a medium bowl, stir together 1/2 cup whipped topping, sugar, vanilla, nutmeg, and remaining 1/4 cup pumpkin.
10
Fold in the remaining 1 1/2 cups whipped topping.
11
At serving time, spoon a rounded tablespoon of the topping onto each cupcake you are serving, spreading to cover the top.
12
Refrigerate or freeze any leftover muffins, with the topping in a separate container.
13
(Per Serving)
14
Calories: 115
15
Total Fat: 2.5g
16
Saturated: 0.5g
17
Trans: 0.0g
18
Polyunsaturated: 0.5g
19
Monounsaturated: 1.0g
20
Cholesterol: 0mg
21
Sodium: 166mg
22
Carbohydrates: 21g
23
Fiber: 0g
24
Sugars: 13g
25
Protein: 2g
26
Dietary Exchanges
27
1 1/2 Carbohydrate
28
1/2 Fat

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 18-ounce package carrot cake mix, 1/2 cup canned solid-pack pumpkin and 1/4 cup canned solid-pack pumpkin (not pie filling), divided use, 1 cup water, 5 large egg whites, and more.

Yes, Double-Decker Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Decker Pumpkin Cupcakes

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