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; 2 teaspoons trans-fat-free margarine; 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

Pumpkin Pie Cupcakes requires about 45 minutes from start to finish. One serving contains 105 calories, 2g of protein, and 4g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is typical of American cuisine. If you have cinnamon, ground ginger, skim milk, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. It is a good option if you're following a vegetarian diet.

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