SPICED PUMPKIN CUPCAKES

1 package (2-layer size) sugar-free yellow cake mix

• 1 package (4-serving size) sugar-free vanilla instant pudding mix
• 1 cup canned pumpkin
• 1/2 cup canola, olive, or coconut oil
• 1/2 cup water
• 3 eggs
• 1 1/2 teaspoons ground cinnamon 
• 1 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Preheat oven to 350°F. 
• Beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
• Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
• Frost with a sugar-free vanilla or cream cheese frosting. Or lightly sprinkle with powdered sugar.
• NOTE: This recipe is one from McCormick's spices that I changed into a sugar-free recipe after my diabetic diagnosis. It is important to remember that cake should not be a routine part of a diabetic's diet. However, a cupcake for a special occasion or to calm a sweet tooth once in a while should be okay for most diabetics.
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