Double-Decker Pumpkin Cupcakes

Preparation

1. Step 1

   Preheat the oven to 325°F. Put cupcake liners in two 12-cup muffin pans.

   Step 2

   Put the cake mix, 1/2 cup pumpkin, water, egg whites, oil, and 1 1/2 teaspoons cinnamon in a large mixing bowl. Mix using the package directions. Spoon the batter into the muffin cups to fill about three-fourths full.

   Step 3

   Bake for 15 minutes, or until a cake tester or wooden toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to cooling racks and let cool for 5 minutes. Remove the cupcakes from the pans and let them cool completely on the racks, about 25 minutes.

   Step 4

   In a medium bowl, stir together 1/2 cup whipped topping, sugar, vanilla, nutmeg, and remaining 1/4 cup pumpkin. Fold in the remaining 1 1/2 cups whipped topping.

   Step 5

   At serving time, spoon a rounded tablespoon of the topping onto each cupcake you are serving, spreading to cover the top. Refrigerate or freeze any leftover muffins, with the topping in a separate container.

2. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 115

   Step 8

   Total Fat: 2.5g

   Step 9

   Saturated: 0.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.5g

   Step 12

   Monounsaturated: 1.0g

   Step 13

   Cholesterol: 0mg

   Step 14

   Sodium: 166mg

   Step 15

   Carbohydrates: 21g

   Step 16

   Fiber: 0g

   Step 17

   Sugars: 13g

   Step 18

   Protein: 2g

   Step 19

   Dietary Exchanges

   Step 20

   1 1/2 Carbohydrate

   Step 21

   1/2 Fat