Name: Crustless Pumpkin Pie Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: All-purpose flour - ½ cup; Baking powder - ¼ teaspoon; Baking soda - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Salt - ⅛ teaspoon; White sugar - ¼ cup; Butter, softened - 2 tablespoons; Pumpkin Puree - ¼ cup; Egg white - 1; Skim milk - 2 tablespoons; Vanilla extract, divided - 1 teaspoon; Low-fat cream cheese, at room temperature - 2 tablespoons; Margarine - 2 teaspoons; Confectioners' sugar - 2 tablespoons; Plain yogurt - 2 tablespoons

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.