Pumpkin Pie Cupcakes Recipe

Name: Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
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.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon ground cinnamon, and more.

Yes, Pumpkin Pie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Cupcakes

How did you like this recipe?

Frequently Asked Questions