Crustless Pumpkin Pie Cupcakes recipe
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Ingredients
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½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
¼ cup white sugar
2 tablespoons butter, softened
¼ cup pumpkin puree
1 egg white
2 tablespoons skim milk
1 teaspoon vanilla extract, divided
2 tablespoons low-fat cream cheese, at room temperature
2 teaspoons margarine
2 tablespoons confectioners' sugar
2 tablespoons plain yogurt
Nutrition Info
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113.3 calories
carbohydrate: 15.6 g
cholesterol: 10.2 mg
fat: 4.7 g
fiber: 0.5 g
protein: 2.1 g
saturatedFat: 2.5 g
servingSize: -
sodium: 164.2 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -
Directions Crustless Pumpkin Pie Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined, stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.