Cupcakes No Package Recipe

Pumpkin Cupcakes

Spiced pumpkin cupcakes with orange cream cheese frosting! Each serving contains 40% fewer calories and 96% less sugar* per serving than the full-sugar version. Makes 24 servings.

*One serving has 150 calories and 1 grams of sugar per serving compared to the full sugar-sweetened serving which have 250 calories and 30 grams of sugar. See nutritional panel for more information.

Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Prep Time

10 minutes

Cook Time

60 minutes

Serving size

1 cupcake (80g)


150 Calories



  • 4 eggs, slightly beaten- use room temperature eggs

  • 34 cup (180 ml) vegetable oil

  • 2 cups (475 ml) Truvia Sweet Complete™ Granulated All-Purpose Sweetener

  • 1 (15 ounce or 450 ml) can pumpkin

  • 1 ¾ cups (420 ml) all-purpose flour

  • ¼ cup (60 ml) corn starch

  • 1 tablespoon (15 ml) pumpkin pie spice

  • 2 teaspoons (10 ml) baking powder

  • 1 teaspoon ( 5 ml) baking soda

  • 12 teaspoon (2.5 ml) salt


  • 1 (8 ounce or 240 ml) package low fat cream cheese, softened

  • 13 cup (80 ml) butter softened

  • 1 tablespoon (15 ml) orange juice

  • 1 ½ teaspoons (7.5 ml) freshly washed and grated orange peel

  • 3 cups (700 ml) Truvia® Sweet Complete® Icing Sweetener


  • 1.

    Preheat oven to 350 degrees.

  • 2.

    Blend the eggs, oil, Truvía® Sweet Complete® Calorie-Free Sweetener from the Stevia Leaf and pumpkin in a large mixing bowl; set aside.

  • 3.

    Sift together dry ingredients in a separate bowl.

  • 4.

    Add dry ingredients to pumpkin mixture and beat until well blended.

  • 5.

    Pour into lined muffin tins. Fill about 23 full.

  • 6.

    Bake in oven for 25-30 minutes.

  • 7.

    Cool 30 minutes.

  • 8.

    Beat cream cheese and butter until fluffy.

  • 9.

    Beat cream cheese and butter until fluffy.

  • 10.

    Spread over cooled cupcakes.

  • 11.

    Store leftovers in the refrigerator.

Optional (Will Affect Nutritional Information)

  • Instead of prepared pumpkin pie spice, you can make your own by combining 12 teaspoon (2.5 ml) ground allspice, 12 teaspoon (2.5 ml) ground ginger, 14 (1 ml) teaspoon ground nutmeg and 14 (1 ml) teaspoon ground cloves.

  • The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.

  • Don’t skip sifting the dry ingredients. Doing so will remove any clumps and aerates the ingredients to create lighter pumpkin cupcakes.

  • Use pumpkin puree and not pumpkin pie filling. The only ingredient in pumpkin puree will be pumpkin.

  • Decorate with candied pumpkins or sprinkle cinnamon that has been through a metal sifter, on top of the frosting.

  • Color the frosting orange and green and make pumpkin tops with vines.

Nutrition Per Serving

Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 200mg
Total Carbohydrate 34g
Dietary Fiber <1g
Total Sugars 1g
Erythritol 24g
Protein 3g
Vitamin D 0.2mcg 0%
Calcium 30mg
Iron 0.8mg