• 1 pkg. yellow cake mix (the kind with the pudding included)
• 1 C. canned pumpkin
• 1/2 C. water
• 1/3 C. applesauce
• 3 eggs
• 1 tsp. nutmeg
• 1/2 tsp. cinnamon
• Frosting:
• 3 C. powdered sugar
• 1 8 oz. pkg. cream cheese, softened
• 2 Tbs. butter
• 1 tsp. vanilla

Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended. Turn mixer on high and beat for three more minutes. Line a muffin pan with 24 paper muffin cups. Fill each cup about 3/4 full with the cupcake mix. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow to cool before removing from pan. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth. Frost cupcakes after they are completely cooled.

The Skinny: Use light cream cheese and your favorite sugar substitute. This recipe is already on the light side since we use applesauce in place of the traditional vegetable oil.