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Pumpkin Pie Cupcakes


"Grab-and-go pumpkin pie cupcakes!"
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30 m servings 113 cals
Original recipe yields 8 servings (8 cupcakes)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
  2. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
  4. Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 113 calories; 4.7 g fat; 15.6 g carbohydrates; 2.1 g protein; 10 mg cholesterol; 164 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were actually pretty good. Quick and easy to make. I subbed sour cream for the yogurt because that's what I had. The batter was rather thick and I was worried they would not bake but they...