Low calorie pumpkin spice cupcakes
If you’re craving a fall cupcake but need it to be under 100 calories to fit within your deficit, these low calorie pumpkin spice cupcakes are the perfect treat for you. These cupcakes are packed with fresh pumpkin, pumpkin spice and topped with a vanilla cream cheese frosting.
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This ones for all my pumpkin lovers! These low calorie pumpkin spice cupcakes are so soft, moist and packed with fresh pumpkin. The cupcakes have such a tender crumb they literally melt in your mouth. And the velvety smooth vanilla cream cheese frosting adds the perfect tang to balance them out. It is truly a heavenly dessert that ticks every box anyone in a calorie deficit has for a perfect dessert!
Craving more pumpkin desserts? Try these low calorie pumpkin cinnamon rolls or this low calorie pumpkin spice latte cake!
I mean, who can say no to a perfectly portioned mini cake for 98 calories? Especially when it’s a pumpkin spice mini cake! I look forward to fall aka pumpkin spice season all year long and I’m sure many of you do as well. These low calorie pumpkin spice cupcakes are the perfect fall dessert to transition from summer. They’re simple, delicious, cosy and perfect for a quick and easy dessert on the go. Plus, these cupcakes are so disgustingly easy to make you’ll find yourself revisiting this recipe over and over again 😉
Cupcakes are just mini, perfectly portioned cakes – you don’t need to worry about cutting the slices evenly or storing an entire cake. And if you struggle with portion control, cupcakes are a great dessert to make ahead and keep in the fridge. You don’t have to worry about overeating them as each cupcake is a serving so you can just grab one as and when you please.
Ingredients in low calorie pumpkin spice cupcakes
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie pumpkin spice cupcakes you will need:
Egg – This recipe calls for one room temperature egg. To quickly get a refrigerated egg to room temperature, set in a bowl of warm water for at least 10 minutes.
0 calorie brown sugar – You can use any 0 calorie granulated sweetener for this recipe but 0 calorie brown sugar adds a delicious warmth which is perfect for spiced desserts. The sweetener I used is a 1:1 ratio of sweetener to sugar so bear that in mind when using a different sweetener.
Pumpkin puree – Use 100% pumpkin puree for better tasting cupcakes and to keep calories low.
Vanilla extract or bean paste – Use vanilla bean paste to really elevate your desserts, especially frosting.
Self-raising flour – Self-raising flour has a blend of baking soda, baking powder and salt for perfectly risen cupcakes. You can sub for plain/all-purpose flour or gluten-free flour with the addition of baking soda, baking powder and salt.
Baking powder – To help the cupcakes rise.
Pumpkin spice – You can omit the pumpkin spice if you don’t like it and have pumpkin cupcakes rather than pumpkin spice cupcakes. You can also sub for an equal amount of ground cinnamon if that is more your taste.
Salt – To balance the sweetness.
Light cream cheese – To make the cream cheese frosting. Opt for a dairy-free cream cheese for dairy-free cupcakes.
0 calorie powdered sweetener – To sweeten the cream cheese frosting.
How to make low calorie pumpkin spice cupcakes
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 cupcake liners and set aside.
- Make the frosting by whisking together the cream cheese, powdered sweetener and vanilla until smooth. Set aside in the fridge.
- In a medium bowl, whisk together the egg and 0 calorie brown sugar until light and fluffy, about 2 minutes. Add the pumpkin puree and vanilla, whisk to combine.
- Add the flour, baking powder, pumpkin spice and salt, whisk until well combined.
- Divide the batter evenly between the 6 cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean or with very few crumbs.
- Allow the cupcakes to cool before frosting.
- Enjoy!
Top tips
Use room temperature ingredients – Room temperature ingredients incorporate better and easier which makes over mixing unlikely. This will result in soft, fluffy and moist cupcakes. Most refrigerated ingredients will come to room temperature within 30 minutes when left on the kitchen counter.
Use vanilla bean paste – Vanilla bean paste adds so much flavor to baked goods and frosting. Investing in a really good, high quality vanilla can take your baked goods from good to great. Plus, you can see the specks of vanilla in the frosting which just feels so luxurious!
Allow the cupcakes ample time to cool – Frosting warm cupcakes is a disaster – believe me I know! The frosting will just melt and drip down. Allow the cupcakes to cool completely before frosting, this will require a little patience but it’s so worth it in the end.
Storage
These cupcakes will stay fresh in an airtight container in the fridge for up to 4 days.
more low calorie cupcakes…
Low calorie pumpkin spice cupcakes
Ingredients
- 1 egg room temperature
- 60 g 0 calorie brown sugar*
- 70 g 100% pumpkin puree
- ½ tsp vanilla
- 70 g self-raising flour*
- 1 tsp baking powder
- 1 tsp pumpkin spice
- pinch salt
Frosting:
- 150 g light cream cheese
- 30 g 0 calorie powdered sweetener*
- 1 tsp vanilla
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 cupcake liners and set aside.
- Make the frosting by whisking together the cream cheese, 0 calorie powdered sweetener and vanilla until smooth. Set aside in the fridge.
- In a medium bowl, whisk together the egg and 0 calorie brown sugar until light and fluffy. About 2 minutes.
- Add the pumpkin puree and vanilla, whisk to combine.
- Add the flour, baking powder, pumpkin spice and salt, whisk until well combined.
- Divide the batter evenly between the 6 cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean or with very few crumbs.
- Allow the cupcakes to cool before frosting. Enjoy!
Notes
Substitutions:
*0 calorie brown sugar – can be subbed for any 0 calorie granulated sweetener. The sweetener I used is a 1:1 ratio of sweetener to sugar. *Self-raising flour – can be subbed for plain/all-purpose flour in a 1:1 ratio with the addition of 1/2 tsp baking powder, 1/4 tsp baking soda and a pinch of salt. *0 calorie powdered sweetener – can be subbed for an equal amount of regular powdered/icing sugar but the calories will increase. You can also make your own by blitzing granulated sweetener in a food processor until fine and powdered.Nutrition
