[Recipe & photo courtesy of Roni from Green Lite Bites]
Makes about 24 cupcakes
1 (15oz) can pumpkin
3 egg whites
1/4 cup of water
1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)
1 (8oz) package of reduced fat cream cheese
1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
1/2 cup skim milk
Preheat the oven to 350 degrees F.
Whisk the pumpkin, egg whites and water together until well combined. Add the cake mix and combine with the whisk until just blended. A few lumps are ok.
Evenly distribute the batter into 24 cup cake tins with liners. Bake for about 20 minutes. Remove and let cool.