My Friday Fave
Searching for scrumptious recipes with a healthy twist? Search no further! I happened upon this site and I’m oh-so-glad I did.
While I’m not looking for skinny, I am looking for healthy recipes that don’t…well, taste healthy. The bonus? Skinnytaste.com also lists Weight Watchers points if you’re interested.
One of my many favorites:
Pumpkin Cupcakes (no frosting) Skinnytaste.com Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g Sodium: 140.9 mg
Pumpkin Cupcakes with Frosting Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g Sodium: 142.3 mg Ingredients:
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
For the Pumpkin Cream Cheese Frosting:
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Directions: Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24. *Betty Crocker has reduced their cake mixes, so read the labels on your box. Duncan Hines still carries 18.25 oz boxes.
