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Light Pumpkin-Spice Cupcakes

  • 24servings
  • 35minutes
  • 173calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D, E
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) cake flour , not self rising

  2. 2 teaspoon(s) baking soda

  3. 1 1/2 teaspoon(s) ground cinnamon

  4. 1 1/2 teaspoon(s) ground ginger

  5. 1 teaspoon(s) baking powder

  6. 1/2 teaspoon(s) salt

  7. 1/2 teaspoon(s) ground allspice

  8. 1 1/4 cup(s) (packed) light brown sugar

  9. 1/3 cup(s) light corn-oil spread , 56% to 60% vegetable oil and trans fat-free

  10. 1 can(s) (15-ounce) pure pumpkin

  11. 2/3 cup(s) frozen no-cholesterol egg substitute , thawed

  12. 1/2 cup(s) low-fat milk (1%)

  13. 1 tablespoon(s) vanilla extract

  14. 2 cup(s) confectioners' sugar

  15. 3/4 cup(s) light cream cheese

  16. 2 tablespoon(s) (unsalted) butter , softened

  17. 1 teaspoon(s) vanilla extract

  18. 3/4 cup(s) (chopped) pecans , optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF and line 24 muffin-pan cups with paper liners.

  2. On wax paper, combine flour, baking soda, cinnamon, ginger, baking powder, salt and allspice. In a large bowl with mixer at low speed, beat brown sugar and corn-oil spread until well mixed, about 2 minutes, scraping bowl frequently.

  3. Increase speed to medium; beat in pumpkin, egg substitute, milk and vanilla. With mixer at low speed, gradually add flour mixture and beat just until blended.

  4. Spoon batter into muffin cups. Bake until toothpick inserted in center comes out clean, 22 to 25 minutes. Remove cupcakes from pans and cool on wire rack.

  5. Meanwhile, prepare frosting: In a large bowl, beat confectioners’ sugar, cream cheese, butter and vanilla with mixer at low speed until blended. Increase speed to medium; beat until smooth and creamy, about 2 minutes.

  6. Spread frosting on cupcakes and sprinkle with chopped pecans, if you like.

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