Pumpkin Pie Cupcakes Recipe

Name: Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; ¼ teaspoon baking powder; 14 baking soda; ¼ teaspoon cinnamon; ⅛ teaspoon ground ginger; ⅛ teaspoon nutmeg; ⅛ teaspoon salt; ¼ cup granulated sugar; 2 tablespoons butter, softened; 1 egg white; ¼ cup canned pumpkin puree; 2 tablespoons skim milk; 1 teaspoon vanilla extract, divided; 8 mini-muffin paper cups; 2 tablespoons low-fat cream cheese, at room temperature; 2 teaspoons trans-fat free margarine; 2 tablespoons confectioners' sugar; 2 tablespoons nonfat plain yogurt; 1 grated lemon zest (optional)

Servings: persons

½ cup all-purpose flour
¼ teaspoon baking powder
14 baking soda
¼ teaspoon cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon nutmeg
⅛ teaspoon salt
¼ cup granulated sugar
2 tablespoons butter, softened
1 egg white
¼ cup canned pumpkin puree
2 tablespoons skim milk
1 teaspoon vanilla extract, divided
8 mini-muffin paper cups
2 tablespoons low-fat cream cheese, at room temperature
2 teaspoons trans-fat free margarine
2 tablespoons confectioners' sugar
2 tablespoons nonfat plain yogurt
1 grated lemon zest (optional)

1
CUPCAKES.
2
Heat oven to 350.
3
Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined.
4
Set aside.
5
Mash granulated sugar and butter in another bowl until combined.
6
Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla.
7
Add dry ingredients; stir until just combined.
8
Pour batter into lined mini muffin cups to three quarters full.
9
Bake until cupcakes spring back to the touch, 10 to 15 minutes.
10
ICING.
11
Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
12
Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
13
When cupcakes cool, frost and garnish with zest, if desired.

263

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 19 ingredients. The key ingredients include: ½ cup all-purpose flour, ¼ teaspoon baking powder, 14 baking soda, ¼ teaspoon 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