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    You are in: Home / Recipes / Pumpkin Pie Cupcakes Recipe
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    Pumpkin Pie Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Chef #1470635's Note:

    I got this recipe from the Self magazine. I figured because it's the holiday season, I should share this one with everyone. This pumpkin pie cupcake recipe reduces the fat and calories of a normal cupcake. This cupcake also offers up to 26% of vitamin A which is good for your skin and hair.

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    Ingredients:

    Serves: 8

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      CUPCAKES.
    2. 2
      Heat oven to 350°.
    3. 3
      Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside.
    4. 4
      Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. Add dry ingredients; stir until just combined.
    5. 5
      Pour batter into lined mini muffin cups to three quarters full.
    6. 6
      Bake until cupcakes spring back to the touch, 10 to 15 minutes.
    7. 7
      ICING.
    8. 8
      Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
    9. 9
      Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
    10. 10
      When cupcakes cool, frost and garnish with zest, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Pie Cupcakes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 105.5
     
    Calories from Fat 34
    32%
    Total Fat 3.8 g
    5%
    Saturated Fat 2.3 g
    11%
    Cholesterol 10.4 mg
    3%
    Sodium 112.9 mg
    4%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 8.8 g
    35%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    baking soda

    trans-fat free margarine

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