CRUSTLESS PUMPKIN PIE CUPCAKES

Crustless Pumpkin Pie Cupcakes image

Grab-and-go pumpkin pie cupcakes!

Provided by MJ

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 8

Number Of Ingredients 16

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

Steps:

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 113.3 calories, Carbohydrate 15.6 g, Cholesterol 10.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 164.2 mg, Sugar 8.9 g