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Pumpkin Pie Cupcakes Recipe

Recipe by: MJ

"Grab-and-go pumpkin pie cupcakes!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In30 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
  • 2Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
  • 3Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
  • 4Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 113 cals
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup white sugar
  • 2 tablespoons butter, softened
  • 1/4 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    113
    6%
  • Fat:
    4.7
    7%
  • Carbs:
    15.6
    5%
  • Protein:
    2.1
    4%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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