Crustless Pumpkin Pie Cupcakes recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 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
- 113.3 caloriescarbohydrate: 15.6 gcholesterol: 10.2 mgfat: 4.7 gfiber: 0.5 gprotein: 2.1 gsaturatedFat: 2.5 gservingSize: -sodium: 164.2 mgsugar: 8.9 gtransFat: : -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.