1 (15 oz.) can pure pumpkin
1/2 cup water (additional 2 Tbsp if batter is too thick and needs to be thinned out)
Preheat oven to 350 degrees.
In a large mixing combine all ingredients. Using a hand whisk, whisk together all ingredients until well combined and smooth.
If the batter is too thick add 2 more Tbsp of water to thin it out.
Using two 12 muffin tins, line 20 muffin cups with cupcake liners.
Pour batter evenly into liners.
Cook for 15-18 minutes or until fork comes out clean.
Meanwhile, melt sugar free frosting in a microwaveable bowl for 30 seconds. Dip the tops of each cupcake into melted frosting. And add sprinkles.
Makes 20 regular size cupcakes / 3 Freestyle smart points each.