Double-Decker Pumpkin Cupcakes

• 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

1. Preheat the oven to 325F.
2. Put cupcake liners in two 12-cup muffin pans.
3. Put the cake mix, 1/2 cup pumpkin, water, egg whites, oil, and 1 1/2 teaspoons cinnamon in a large mixing bowl.
4. Mix using the package directions.
5. Spoon the batter into the muffin cups to fill about three-fourths full.
6. Bake for 15 minutes, or until a cake tester or wooden toothpick inserted in the center of a cupcake comes out clean.
7. Transfer the pans to cooling racks and let cool for 5 minutes.
8. Remove the cupcakes from the pans and let them cool completely on the racks, about 25 minutes.
9. In a medium bowl, stir together 1/2 cup whipped topping, sugar, vanilla, nutmeg, and remaining 1/4 cup pumpkin.
10. Fold in the remaining 1 1/2 cups whipped topping.
11. At serving time, spoon a rounded tablespoon of the topping onto each cupcake you are serving, spreading to cover the top.
12. Refrigerate or freeze any leftover muffins, with the topping in a separate container.
13. (Per Serving)
14. Calories: 115
15. Total Fat: 2.5g
16. Saturated: 0.5g
17. Trans: 0.0g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 1.0g
20. Cholesterol: 0mg
21. Sodium: 166mg
22. Carbohydrates: 21g
23. Fiber: 0g
24. Sugars: 13g
25. Protein: 2g
26. Dietary Exchanges
27. 1 1/2 Carbohydrate
28. 1/2 Fat

carrot cake, pumpkin, water, egg whites, corn oil, ground cinnamon, frozen whipped topping, sugar, vanilla, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/double-decker-pumpkin-cupcakes-375584 (may not work)