Name: Pumpkin Pie Cupcakes
Yield: Makes 8 servings
Ingredients: 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon cinnamon; 1/8 teaspoon ground ginger; 1/8 teaspoon nutmeg; 1/8 teaspoon salt; 1/4 cup granulated sugar; 2 tablespoons butter, softened; 1 egg white; 1/4 cup canned pumpkin puree; 2 tablespoons skim milk; 1 teaspoon vanilla extract, divided; 8 mini muffin liners; 2 tablespoons lowfat cream cheese, at room temperature; 2 teaspoon trans-fat-free margarine; 2 tablespoons confectioners' sugar; 2 tablespoons nonfat plain yogurt; Grated zest of 1 lemon

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Pumpkin Pie CupcakesLisa Hubbard

Consider these "beauty" bites: They offer up 26 percent of your daily dose of vitamin A, which keeps skin and hair healthy.

Recipe information

Yield
Makes 8 servings

Ingredients

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon salt

1/4 cup granulated sugar

2 tablespoons butter, softened

1 egg white

1/4 cup canned pumpkin puree

2 tablespoons skim milk

1 teaspoon vanilla extract, divided

8 mini muffin liners

2 tablespoons lowfat cream cheese, at room temperature

2 teaspoon trans-fat-free margarine

2 tablespoons confectioners' sugar

2 tablespoons nonfat plain yogurt

Grated zest of 1 lemon

Preparation

Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish with zest.

Nutrition Per Serving

Per serving: 111 calories

4.7 g fat

2 g saturated

14.9 g carbohydrates

0.5 g fiber

2.1 g protein

#### Nutritional analysis provided by Self

TagsCupcake Cake Dessert Cinnamon Herbs & Spices Ginger Nutmeg Pumpkin Squash Vegetable Cream Cheese Cheese Dairy Yogurt Nut Free Quick Easy Baking Thanksgiving Self

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes