Thursday, October 17, 2013

Low Fat Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting


1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. brown sugar
1/4 c. oil
2 eggs
1 c. pumpkin puree
1/4 c. milk, 1%

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. Whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together in a bowl, and set aside. In a medium sized bowl, whisk the sugar and oil. Add the eggs, pumpkin puree and the milk. Slowly add the wet ingredients to the dry ingredients. Divide the batter evenly among the cups. Bake for 20 minutes. Cool on a wire rack before frosting.


In an electric mixer, beat 8 oz. 1/3 less fat or fat free cream cheese, 1 1/4 c. powdered sugar, 1 tsp. pumpkin pie spice and 1/4 c. pumpkin puree until you reach a smooth consistency and the ingredients are well incorporated. 

This makes 20 cupcakes, each cupcake being 7 WW points.

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