Cover a cakelike layer on the bottom with a custardlike layer on top to get cupcakes that seem almost like pumpkin pie.

　　

Ingredients

serves 24, 1 cupcakes per serving

　　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

　　

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.

　　

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

　　American Heart Association Quick & Easy Meals