- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup white sugar
- 2 tablespoons butter, softened
- 1/4 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
- 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.
09/18/2019
recipepes.com
pumpkin pie cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
