Crustless Pumpkin Pie Cupcakes
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Crustless Pumpkin Pie Cupcakes

1. All-purpose flour - ½ cup
2. Baking powder - ¼ teaspoon
3. Baking soda - ¼ teaspoon
4. Ground cinnamon - ¼ teaspoon
5. Ground nutmeg - ⅛ teaspoon
6. Salt - ⅛ teaspoon
7. White sugar - ¼ cup
8. Butter, softened - 2 tablespoons
9. Pumpkin Puree - ¼ cup
10. Egg white - 1
11. Skim milk - 2 tablespoons
12. Vanilla extract, divided - 1 teaspoon
13. Low-fat cream cheese, at room temperature - 2 tablespoons
14. Margarine - 2 teaspoons
15. Confectioners' sugar - 2 tablespoons
16. Plain yogurt - 2 tablespoons

How to cook deliciously - Crustless Pumpkin Pie Cupcakes

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.