Pumpkin Pie Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2/3 cup all purpose flour1/4 tsp baking powder1/4 tsp baking soda1/4 tsp salt2 tsp pumpkin pie spice1 15-oz can pumpkin puree1/2 cup sugar/ Splenda1/4 cup brown sugar2 large eggs (substitute)1 tsp vanilla extract3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user DUTCHBUTT.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user DUTCHBUTT.
Nutritional Info Amount Per Serving
- Calories: 92.2
- Total Fat: 0.4 g
- Cholesterol: 0.8 mg
- Sodium: 130.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
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