Pumpkin Pie Cupcakes:
Prepare cupcakes as directed, except add 1 1/2 teaspoons pumpkin pie spice to the dry cake mix. In a bowl stir together 6 ounces softened cream cheese, 1 1/4 cups canned pumpkin, 1/2 cup packed brown sugar, and 1 1/4 teaspoons pumpkin pie spice. Fold in 1 1/4 cups thawed frozen whipped dessert topping.Top each cupcake with a rounded tablespoon of pumpkin mixture, spreading evenly. Using a pastry bag fitted with a large star tip, pipe additional thawed frozen whipped dessert topping on cupcakes. If desired, sprinkle with additional pumpkin pie spice.Per cupcake: 106 cal., 5 g fat (2 g sat. fat), 21 mg chol., 102 mg sodium, 15 g carb., 0 g fiber, 1 g pro.
Pecan Pie Cupcakes:
Prepare cupcakes as directed, except stir 1 cup finely chopped toasted pecans into cake batter.Top each cupcake with 1 tablespoon chopped toasted pecans and drizzle with 2 to 3 teaspoons caramel ice cream topping.Per cupcake: 178 cal., 10 g fat (1 g sat. fat), 17 mg chol.,124 mg sodium, 21 g carb., 1 g fiber, 2 g pro.
