Pumpkin Cupcakes Remake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
15 oz Pumpkin Puree3/4 Cup Splenda2 eggs1 tsp vanilla3/4 cup evaporated milk2/3 cup flour ( I used 1/3 cup flax seed mill and 1/3 cup flour) 1/4 tsp salt1/4 tsp Baking soda1/4 tsp Baking powder2 tsp pumpkin pie spice
A) Preheat the oven to 350 F.
B) Line or grease a 12 cup cupcake pan.
C) In a bowl mix together flour, pumpkin spice, salt, baking powder, and baking soda.
D) Then add the pumpkin puree, splenda, eggs, vanilla, evaporated milk and mix until it is evenly combined.
E) fill the pan with 1/3 cup of the mixture in each cup.
F) Bake for 20-25 mins.
G) Let the cupcakes cool in the pan another 20 mins. They will continue to cook.
H) Remove them from pan and allow to completely cool.
I) Store them in the Fridge.
J) Serve with whipped topping and a dash of cinnamon, nutmeg, or pumpkin pie spice.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SEPHYSMOMMA.
B) Line or grease a 12 cup cupcake pan.
C) In a bowl mix together flour, pumpkin spice, salt, baking powder, and baking soda.
D) Then add the pumpkin puree, splenda, eggs, vanilla, evaporated milk and mix until it is evenly combined.
E) fill the pan with 1/3 cup of the mixture in each cup.
F) Bake for 20-25 mins.
G) Let the cupcakes cool in the pan another 20 mins. They will continue to cook.
H) Remove them from pan and allow to completely cool.
I) Store them in the Fridge.
J) Serve with whipped topping and a dash of cinnamon, nutmeg, or pumpkin pie spice.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SEPHYSMOMMA.
Nutritional Info Amount Per Serving
- Calories: 74.7
- Total Fat: 3.3 g
- Cholesterol: 44.9 mg
- Sodium: 114.7 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
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