Pumpkin-Pie Cupcakes!

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Maybe it has been the hint  of  “fall-like” weather we have been having lately, but I have been craving pumpkin!  I decided to launch a full-scale search for a healthy, low-calorie pumpkin recipe and discovered this pumpkin-pie cupcake recipe on Self.

I made a couple tweaks to the recipe, but baked them according to their directions.  The changes I made are listed below.

(Note: The recipe is linked to above.  These are just the ingredients I altered.)

  • 1/8 teaspoon sea salt
  • 1/4 cup premium pure cane sugar
  • 3 tbsp Eggbeaters
  • 1/4 cup Farmer’s Market Organic Pumpkin (canned)
  • 2 tablespoons vanilla soy milk (Silk)
  • 2 tablespoons fat-free cream cheese
  • 2 tablespoons premium pure cane sugar
  • 2 tablespoons Fage 0% plain Greek yogurt
I baked my batch for 15 minutes and they cooled pretty quickly.
My icing was a bit runny, so I placed it in the refrigerator for about five minutes and it thickened pretty quickly.  That’s when I discovered I had made a minor recipe “fail”.  Apparently, I’mwaytoobusy should have slowed down because I used cane sugar versus confectioner’s sugar.  Still, the frosting was very good, I think the confectioner’s sugar would have given more of that nice “grainy” frosting texture I like.
We had company tonight and they devoured their cakes so they seemed to be a success.  They had that pumpkin flavor I have been craving!  I will definitely be using this recipe again.
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