Happy Thanksgiving! Stuff yourself with these "skinny" pumpkin cupcakes

Skinny Pumpkin Cupcakes With Cinnamon Icing 

It's Fall! And more importantly Thanksgiving, so here comes the loaded potato casseroles and extra stuffed turkey. No worries, you can enjoy a healthier dessert after all of that eating. 

I was browsing Pinterest to find a lighter pumpkin recipe with sour cream icing and I came across the blog Skinny Mom. I immediately pinned her food blog because I know it will come in handy later on. You will notice I like to tweak recipes. Sometimes they turn out good, but with experimentation I've had some real bad ones. This one turned out amazing! Even my mom loved them. I normally don't buy box cakes because they add so much extra ingredients that you just don't need, but the recipe called for a box cake for the flour base. 

1 white box cake (any kind of white)

1 15 oz can of Libby's 100% pure pumpkin (This is your butter, eggs, and oil) :)

1 Tsp of vanilla extract

1 Tsp of cinnamon

Preheat the oven to 350 and line the muffin pan with cupcake liners OR spray with non-stick cooking spray.

Combine the ingredients above in a large bowl until very smooth. It may seem at first it won't turn into cake batter, but keep mixing. Then spoon out the batter into the cups evenly. Place in the oven for 15-20 minutes or until firm on the top. 

Sour Cream Icing (You can use non-fat plain Greek yogurt as well)

1 cup of reduced fat sour cream

2 Tsp of pure vanilla extract

1 1/2 Tsp of cinnamon

1 cup of powdered sugar (or until it is thick enough for you) I don't like sweet icing, so I put a little less sugar in mine.

Whip with a wooden spoon until you get an even mixture, then sit in the fridge until the cupcakes are cool enough to ice.

Once the cupcakes are iced, sprinkle a little bit of cinnamon for decoration.

Simple right? & on the lighter side. Enjoy and Happy Thanksgiving :)