Pumpkin Pie cupcakes (sugar and fat free, dairy free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin Pie cupcakes (sugar and fat free, dairy free) calories by ingredient
Number of Servings: 12
Ingredients
-
15oz pumpkin
3/4c sugar substitute
6oz egg substitute
1tsp vanilla
3/4c unsweetened almond milk
2/3c flour
1/4t each baking powder and baking soda
2t pumpkin pie spice
Directions
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