Pumpkin Pie Cupcakes

Name: Pumpkin Pie Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 0 teaspoons baking powder; 0 teaspoons baking soda; 2 Tbsps butter, softened; 59 milliliters canned pumpkin puree; 0 teaspoons cinnamon; 2 Tbsps confectioners sugar; 1 egg white; 118 milliliters all-purpose flour; 59 milliliters granulated sugar; 0 teaspoons ground ginger; 1 Grated zest of lemon; 2 Tbsps lowfat cream cheese, at room temperature; 0 teaspoons nutmeg; 2 Tbsps nonfat plain yogurt; 0 teaspoons salt; 2 Tbsps skim milk; 1 teaspoon vanilla extract, divided

The recipe Pumpkin Pie Cupcakes is ready in roughly 45 minutes and is definitely a super vegetarian option for lovers of American food. This recipe serves 8. One serving contains 104 calories, 2g of protein, and 4g of fat. Thanksgiving will be even more special with this recipe. Head to the store and pick up flour, granulated sugar, butter, and a few other things to make it today.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Granulated Sugar

Baking Soda

Egg Whites

Cinnamon

Pumpkin

Vanilla

Butter

Ginger

Nutmeg

All Purpose Flour

Milk

Salt

Equipment you will use

Bowl

Add dry ingredients; stir until just combined.

Pour batter into lined mini muffin cups to three quarters full.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cream Cheese