Crustless Pumpkin Pie Cupcakes

Pumpkin puree, cinnamon, and nutmeg are the star ingredients in these pumpkin pie cupcakes topped with cream cheese frosting.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 113 Calories

Ingredients

• ⅛ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup white sugar
• ⅛ teaspoon ground nutmeg
• ½ cup all-purpose flour
• ¼ teaspoon ground cinnamon
• 1 egg white
• 2 tablespoons confectioners' sugar
• 2 tablespoons butter, softened
• 2 tablespoons skim milk
• 2 teaspoons margarine
• 2 tablespoons plain yogurt
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract, divided
• 2 tablespoons low-fat cream cheese, at room temperature

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.

Step 2

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.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.

Step 4

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.