Sunday, September 21, 2014

PUMPKIN PIE CUPCAKES

Oh yeah! This one is yummy!!!!

10 minutes to prepare 20 minutes to bake...
Bowl 1 Ingredients:
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Bowl 2 Ingredients:
1 (15 ounce) can pumpkin puree
1/2 cup sugar (I used 1/2 c. all natural Stevia in the Raw which has no calories/carbs)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk (I used 3/4 1% milk with 2 tbsp cornstarch whisked in to thicken slightly and provide less fat/calories)
Directions:
1
Preheat the oven to 350°F Line a 12-cup muffin tin with liners.
2
In a medium bowl, whisk together all of the ingredients for bowl 1.
3
In a large bowl, whisk together the ingredients for bowl 2. Combine the dry ingredients into bowl 2 and whisk until no streaks of flour remain and the batter is smooth.
4
Fill each muffin cup with approximately 1/3 cup of batter.
5
Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they cool).
6
Chill cupcakes before serving. Top with cool whip and sprinkle with some pumpkin pie spice if desired!
Nutritional Info: 12 servings. Per serving with cool whip and prepared with Stevia and 1% milk/cornstarch = Calories 94, Fat 1.8g, Carbs 15.9g, Protein 2.8g, Vitamin A 83.3%

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