Perfectly healthy for Weight Watchers, these pumpkin cupcakes are used for breakfast, as a dessert and social events!
YIELD: 24 cupcakes
- (18 ounce) box spice cake mix
- 3/4 cup whole milk
- 20 ounces canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 1 2teaspoons cinnamon
Mix all ingredients in a bowl
Preheat the oven to 350F / 180C Line 24 cupcake pans. with foil liners or spray your pan with nonstick spray.
and pour into the liners each cup 2/3 full
Bake for 20 minutes. Cool on the cooling rack.
Serve 24 moist cupcakes