Pumpkin Pie Cupcakes
Delightful mini pumpkin cupcakes with cream cheese frosting, featuring warm fall spices like cinnamon, ginger, and nutmeg. These bite-sized treats capture the essence of traditional pumpkin pie in cupcake form.
Ingredients
- •½ cup all-purpose flour
- •¼ teaspoon baking powder
- •¼ teaspoon baking soda
- •¼ teaspoon cinnamon
- •⅛ teaspoon ground ginger
- •⅛ teaspoon nutmeg
- •⅛ teaspoon salt
- •¼ cup granulated sugar
- •2 tablespoons butter, softened
- •1 whole egg white
- •¼ cup canned pumpkin puree
- •2 tablespoons skim milk
- •1 teaspoon vanilla extract, divided
- •8 pieces mini muffin liners
- •2 tablespoons lowfat cream cheese, at room temperature
- •2 teaspoon trans-fat-free margarine
- •2 tablespoons confectioners sugar and nonfat plain yogurt
- •1 whole lemon zest
Cooking Instructions
- 1.
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.
25 min