Easy Pumpkin Pie Cupcakes

In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.

Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Nutrition Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron