Crustless Pumpkin Pie Cupcakes
Description
Pumpkin puree, cinnamon, and nutmeg are the star ingredients in these pumpkin pie cupcakes topped with cream cheese frosting.
Ingredients
•
1/2 cup all-purpose flour
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1/8 teaspoon salt
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1/4 cup white sugar
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2 tablespoons butter, softened
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1/4 cup pumpkin puree
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1 egg white
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2 tablespoons skim milk
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1 teaspoon vanilla extract, divided
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2 tablespoons low-fat cream cheese, at room temperature
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2 teaspoons margarine
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2 tablespoons confectioners' sugar
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2 tablespoons plain yogurt
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
2
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.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
4
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.