Pumpkin Pie Cupcakes

16 ingredients
4 steps

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

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
  2. 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. 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. 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.

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