Pumpkin Spice Cupcakes
Treat yourself to one of these autumnal Pumpkin Spice Cupcakes with your next afternoon cuppa. Light and fluffy with a delicious low-fat cream cheese topping, they're the perfect slimming-friendly pick-me-up.
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NutritionPer Serving
- Calories147
- Carbs19g
- Saturates2g
- Sugars6.8g
- Protein2.6g
- Fat8.2g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s something about the smell of cinnamon and spice that just makes everything feel like autumn, and with this Pumpkin Spice Cupcakes recipe, you can have it wafting through your own kitchen! These light and fluffy Pumpkin Spice Cupcakes are filled with all the cosy flavours of the season, like cinnamon, allspice, and ginger, and topped with a slimming-friendly cream cheese frosting for even more deliciousness.
Bake them for your buffet table if you’re hosting for Halloween, or pop a batch in your fridge or freezer to accompany your afternoon cuppa when you’re in need of a pick-me-up.
What diets are these Pumpkin Spice Cupcakes suitable for?
These Pumpkin Spice Cupcakes are suitable for vegetarian diets.
If you’re cooking for people with allergies, remember to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Pumpkin Spice Cupcakes?
No, this recipe doesn’t call for any special ingredients. You’ll find everything you need on your local supermarket shelves.
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How many calories are in these Pumpkin Spice Cupcakes?
There are only 147 calories per cupcake in this Pumpkin Spice Cupcakes recipe, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie-counting.
Step 1
Preheat the oven to 170ºC, and place paper cases into a cupcake tray.
Step 2
Add the reduced-fat spread, caster sugar, and sweetener to a large mixing bowl, then whisk with an electric whisk for 1-2 minutes — until light and creamy.
Step 3
Add the eggs and vanilla, then whisk again until combined.
Step 4
Add the flour, cinnamon, allspice, and ginger, and whisk again for 1-2 minutes — until thick and creamy.
Step 5
Divide between the paper cases and bake in the oven for 15-20 minutes, until a skewer inserted into the middle comes out clean. Leave to cool completely.
Step 6
Add the cream cheese and icing sugar to a bowl, and mix until smooth. Pop into the fridge until the cakes have cooled, this will allow your topping to firm up a little.
Step 7
Spread the frosting over the top of each cupcake, then serve.
What could I serve with Pumpkin Spice Cupcakes?
Pumpkin Spice Cupcakes are delicious as snacks on their own, or you could serve these as a dessert with lots of different slimming-friendly options! Here are some ideas:
How do you know when Pumpkin Spice Cupcakes are cooked?
You can test the readiness of these Pumpkin Spice Cupcakes by inserting a knife into the centre of one of the cakes – once they’re cooked, it should come out clean.
As per UK food safety guidelines, always cook food until it reaches 70ºC and stays at that temperature for at least 30 seconds.
How long can you keep Pumpkin Spice Cupcakes in the fridge?
Once you’ve served up your Pumpkin Spice Cupcakes, ideally you should eat them within 4 hours.
If you do allow any of your Pumpkin Spice Cupcakes to cool, be sure to refrigerate them in an air-tight container with a lid. You can store Pumpkin Spice Cupcakes in the fridge for approximately 3 days or so.
Can I freeze Pumpkin Spice Cupcakes?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Only freeze the cakes themselves. The topping can be added once they’re defrosted.
- Freeze them as soon as they’re cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what they are, and on what date you put it in the freezer!
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Pumpkin Spice Cupcakes
Treat yourself to one of these autumnal Pumpkin Spice Cupcakes with your next afternoon cuppa. Light and fluffy with a delicious low-fat cream cheese topping, they're the perfect pick-me-up.
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 147
- Carbs 19G
Instructions
- Preheat the oven to 170ºC, and place paper cases into a cupcake tray.
- Add the reduced-fat spread, caster sugar, and sweetener to a large mixing bowl, then whisk with an electric whisk for 1-2 minutes — until light and creamy.
- Add the eggs and vanilla, then whisk again until combined.
- Add the flour, cinnamon, allspice, and ginger, then whisk again for 1-2 minutes — until thick and creamy.
- Divide between the paper cases. Then bake in the oven for 15-20 minutes, until a skewer inserted in the middle comes out clean. Leave to cool completely.
- Add the cream cheese and icing sugar to a bowl and mix until smooth. Pop into the fridge until the cakes have cooled. This will allow your topping firm up a little.
- Spread the frosting over the top of each cupcake, then serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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