Easily portable pumpkin pie cupcakes!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 cupcakes |
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup white sugar
- 2 tablespoons butter, softened
- ¼ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
- Mix 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
- Beat 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.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 164 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The title is a little misleading. It is not like the texture of a pumpkin pie, it is a cake- a cupcake. That being said, it turned out good and was tasty. I did add more cinnamon and spices like ginger and cloves to give it more pumpkin spice flavor. I also doubled the recipe and got around 11 cupcakes. Bake time was more like 18 minutes. I omitted the frosting.
These were actually pretty good. Quick and easy to make. I subbed sour cream for the yogurt because that’s what I had. The batter was rather thick and I was worried they would not bake but they did. Baking time was about 19 minutes and I only got 6 cupcakes instead of 8.