Healthy Pumpkin Spice Cupcakes

Before we headed out on our 10 mile hike Sunday I had an amazing dinner and dessert planned for that evening. I figured it would help keep us motivated and by miles 8 and 9 the thought of Pumpkin Spice cupcakes definitely helped to get me to the finish line a bit quicker! I found the recipe a few weeks ago and added it to my Fall Flavors Pinterest Board. The recipe was inspired by Gina over at Skinny Taste and I was confident it would be amazing considering the luck we've had with her Macaroni and Cheese! We actually baked that last time we hiked in Blackwater as our carb-loaded treat for the day.


Super Easy & {Somewhat} Healthy Pumpkin Spice Cupcakes

Mix together for about 2 minutes:

- 1 18.25 oz box of White or Spice Cake Mix

- 1 T. pumpkin pie spice

- 1 cup canned pumpkin

- 1 cup water

Fill cupcake liners 2/3 full and Bake at 350 degrees for 20-25 minutes (until a toothpick comes out clean.)

The cupcakes are out-of-this-world good. Her recipe yields 24 but we made ours a big bigger so we only had 19. I was even so nice as to let Matt take a few of them into work today (and I just don't need a dozen pumpkin cupcakes taunting me from the kitchen all day).

The only thing I would change next time is omitting the frosting. I'm not sure if I've ever had cream cheese frosting before but it did not taste appetizing to me in the slightest. It just tasted like warm cream cheese with a bit of spices in it. I guess if you're a fan of cream cheese frosting then it's wonderful,  but evidently I'm not. Matt ate 3 with frosting on them if that tells you anything!

As usual 1/3 of my cupcake got stuck in the bottom of the wrapper when I tried to take it off. Matt claims there are some silver cupcake liners that work better but I can never find them!

Does anyone have any tips or tricks for getting cupcakes to come out clean?