Crustless Pumpkin Pie Cupcakes

Name: Crustless Pumpkin Pie Cupcakes
Total time: 30
Yield: 8
Ingredients: ½ cup all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; ⅛ teaspoon salt; ¼ cup white sugar; 2 tablespoons butter, softened; ¼ cup pumpkin puree; 1 egg white; 2 tablespoons skim milk; 1 teaspoon vanilla extract, divided; 2 tablespoons low-fat cream cheese, at room temperature; 2 teaspoons margarine; 2 tablespoons confectioners' sugar; 2 tablespoons plain yogurt

Recipe by MJ from allrecipes.com

Dessert 30 Mins.

Ingredients

8 servings

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½ cup all-purpose flour
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¼ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅛ teaspoon salt
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¼ cup white sugar
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2 tablespoons butter, softened

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¼ cup pumpkin puree
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1 egg white
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2 tablespoons skim milk
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1 teaspoon vanilla extract, divided
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2 tablespoons low-fat cream cheese, at room temperature
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2 teaspoons margarine
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2 tablespoons confectioners' sugar
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2 tablespoons plain yogurt

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
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.