Cinnamon Pumpkin Spice Cupcakes

Ingredients:

1 (15 oz.) can pure pumpkin

1 package of sugar free Pillsbury deluxe cinnamon swirl muffin mix

1 tsp Dak’s pumpkin spice or any pumpkin spice.

1/2 cup water (additional 2 Tbsp if batter is too thick and needs to be thinned out)

4 Tbsp sugar free Pillsbury vanilla frosting

Directions:

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.

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