Impossible Pumpkin Pie Cupcakes
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 89.2
- Total Fat: 0.4 g
- Cholesterol: 0.6 mg
- Sodium: 111.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.6 g
- Protein: 2.4 g
View full nutritional breakdown of Impossible Pumpkin Pie Cupcakes calories by ingredient
Introduction
Pumpkin Pie, in a cupcake!!Made with modifications from http://bakingbites.com/2009/10/impossible-
pumpkin-pie-cupcakes/#more-3834. Use splenda to cut out even more calories! Pumpkin Pie, in a cupcake!!
Made with modifications from http://bakingbites.com/2009/10/impossible-
pumpkin-pie-cupcakes/#more-3834. Use splenda to cut out even more calories!
Number of Servings: 14
Ingredients
-
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1/2 cup eggbeaters
1 tsp vanilla extract
3/4 cup Fat Free! half and half
Directions
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: My batch yielded 14 (nutrition facts calc'd off of 14)
Number of Servings: 14
Recipe submitted by SparkPeople user KERRYHF.
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: My batch yielded 14 (nutrition facts calc'd off of 14)
Number of Servings: 14
Recipe submitted by SparkPeople user KERRYHF.
