Pumpkin Pie Cupcakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 baking soda
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 2 tablespoons butter, softened
• 1 egg
• 1/4 cup canned pumpkin puree
• 2 tablespoons skim milk
• 1 teaspoon vanilla extract, divided
• 8 mini-muffin paper cups
• 2 tablespoons low-fat cream cheese, at room temperature
• 2 teaspoons trans-fat free margarine
• 2 tablespoons confectioners' sugar
• 2 tablespoons nonfat plain yogurt
• 1 grated lemon zest (optional)

Recipe

• 1 cupcakes.
• 2 heat oven to 350°.
• 3 mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. set aside.
• 4 mash granulated sugar and butter in another bowl until combined. stir in egg , then pumpkin, milk and 1/2 tsp vanilla. add dry ingredients; stir until just combined.
• 5 pour batter into lined mini muffin cups to three quarters full.
• 6 bake until cupcakes spring back to the touch, 10 to 15 minutes.
• 7 icing.
• 8 beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
• 9 add yogurt and remaining 1/2 tsp vanilla; beat until combined.
• 10 when cupcakes cool, frost and garnish with zest, if desired.