Canned pumpkin is another excellent replacement for fat in baked goods. It's packed with fiber and vitamins A and C, and it works amazingly well in cupcakes, especially with chocolate. Just be sure to get plain pumpkin purée and not canned pumpkin pie filling. For an incredibly easy cupcake fix -- only two ingredients -- add a 15-ounce can of pumpkin purée to a box of vanilla cake mix. There's no added sugar or fat to these cakes, and they're dead-simple to make. Just stir, bake and eat!