Pumpkin Pie cupcakes (sugar and fat free, dairy free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
15oz pumpkin3/4c sugar substitute6oz egg substitute1tsp vanilla3/4c unsweetened almond milk2/3c flour1/4t each baking powder and baking soda2t pumpkin pie spice
Mix together pumpkin, milk, egg substitute, and sweetener. Add dry ingredients and mix well.
Divide into 12 sprayed muffin tins and bake in an oven preheated to 350F for 20 minutes. Let cool for 20 minutes before removing from pan. Keep in fridge. Top with sugar free Cool whip before cooling (not figured into nutritional facts).
Serving Size: Makes 12 cupcakes
Divide into 12 sprayed muffin tins and bake in an oven preheated to 350F for 20 minutes. Let cool for 20 minutes before removing from pan. Keep in fridge. Top with sugar free Cool whip before cooling (not figured into nutritional facts).
Serving Size: Makes 12 cupcakes
Nutritional Info Amount Per Serving
- Calories: 49.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 70.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
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