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Crustless Pumpkin Pie Cupcakes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious pumpkin pie cupcakes with cream cheese frosting, featuring pumpkin puree, cinnamon, and nutmeg.
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 0.25 cup white sugar
  • 2 tablespoons butter, softened
  • 0.25 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
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare 8 muffin cups with paper liners.
  • In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, cream together white sugar and butter until combined. Add pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Gradually mix in the flour mixture until batter forms. Fill muffin cups 3/4 full with the batter.
  • Bake in the preheated oven for 10-15 minutes or until a toothpick inserted in the center comes out clean. Let it cool to room temperature.
  • Combine cream cheese, margarine, and confectioners' sugar in a bowl and beat until smooth. Mix in yogurt and remaining 1/2 teaspoon of vanilla extract until frosting is well combined. Frost cupcakes.

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