Pumpkin Cream Cheese Cupcakes


Pumpkin Cream Cheese Cupcakes

Recipe adapted from Megan Fox Unlocked on YouTube

Makes 27 Cupcakes

Blue – 2 points for 1, 4 points for 2

Purple – 2 points for 1, 4 points for 2

Green – 2 points for 1, 5 points for 2

Cupcakes

  • 1 box Sugar Free Yellow Cake Mix
  • 21 oz pure pumpkin puree
  • 4 oz (one single serve) unsweetened applesauce
  • 3 eggs
  • 2 tsp cinnamon (OR 2 tsp pumpkin pie spice – see notes below)
  • 1 tsp baking soda

Cream Cheese Filling

  • 6 oz whipped cream cheese
  • 1/2 cup zero calorie sugar replacement (I use Lakanto Monkfruit)
  • 1 egg
  • pinch salt
  • 108 pieces Lilys chips – optional

Cupcakes

  1. In a large mixing bowl, combine cake mix, pumpkin, applesauce, eggs, cinnamon and baking soda

  2. Mix on low for 30 seconds and then medium for 2 minutes

  3. Spray muffin pans with non stick spray. I do not recommend using liners, without the fat of the oil in the batter, the cupcakes will stick to the paper liners

  4. Fill each of the muffin tins about 1/2 to 2/3 full. I use this large scoop to fill the pans perfectly. Set aside

Cream Cheese Filling

  1. In a clean bowl, combine cream cheese, egg, sugar and salt.

  2. Mix well with an electric mixer.

Assembly and Baking

  1. Place about 1 1/2 teaspoons of filling on top of each cupcake batter, pressing down a bit in the middle.

  2. Bake at 350 for 20 minutes. Let cool 5 minutes and remove to wire rack to finish cooling.

  3. See notes below for different preparation

If you want more of a “pumpkin spice” flavor, use pumpkin pie spice in place of the cinnamon.