Pumpkin Spice Cuppy-cakes!

I made these this past weekend for the tailgate.... they were delicious! I wish I had taken pictures, because they were cute, too. Taken directly from Hungry Girl's 200 Under 200, here's the recipe for your viewing pleasure:

Iced n' Spiced Pumpkin Puddin' Cupcakes (page 214)

Ingredients

For Cupcakes
2 cups spice cake mix (I used Dunkin Hines Spice Cake, roughly half the box)
1 cup canned pumpkin puree (Libby's!)
1/3 cup fat-free liquid egg substitute
1/8 teaspoon of salt

For Frosting
1/2 cup plus 1 tablespoon Cool Whip Free, thawed
2 tablespoons Splenda
2 tablespoons fat-free cream cheese
1 tablespoon pumpkin puree
1 tablespoon fat-free, sugar-free vanilla instant pudding
1/8 teaspoon cinnamon (I used pumpkin pie spice instead)

Directions
Preheat oven to 350 degrees.

In a medium mixing bowl, combine all of the frosting ingredients, stirring constantly until well mixed. Refridgerate until cupcakes are ready to be frosted.

In a large mixing bowl, combine all of the cupcake ingredients with 1/2 cup of water. Mix until blended.

Line a 12-cup muffin tin with baking cups. Evenly distribute cupcake mixture among the cups.

Bake for 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool cupcakes completely and evenly distribute frosting among the tops.

The Stats
Each cupcake has: 112 calories, 1.75 grams of fat, 200 mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein