Pumpkin Spice Cupcakes | Hungry Girl

Ingredients

• Frosting
• 1/2 cup reduced-fat cream cheese
• 1/4 cup light butter or light buttery spread (like Brummel & Brown), room temperature
• 1/4 tsp. vanilla extract
• 1/3 cup powdered sugar
• Cupcakes
• 1 3/4 cups moist-style spice cake mix
• 1 cup canned pure pumpkin
• 1/3 cup egg whites or fat-free liquid egg substitute (like Egg Beaters Original)
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/8 tsp. cinnamon
• 1/8 tsp. pumpkin pie spice
• Dash nutmeg
• Topping