Pumpkin Pie Cupcakes

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
19
Yields:
8 cupcakes
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • CUPCAKES.
  • Heat oven to 350°.
  • 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 tsp vanilla. Add dry ingredients; stir until just combined.
  • Pour batter into lined mini muffin cups to three quarters full.
  • Bake until cupcakes spring back to the touch, 10 to 15 minutes.
  • ICING.
  • Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
  • Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
  • When cupcakes cool, frost and garnish with zest, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes