Pumpkin Pie Cupcakes

Consider these cupcakes a healthy snack since they contain up to 26% of your daily value in vitamin A, which keeps skin and hair healthy.


1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup sugar
2 tablespoons butter, softened
1 egg white
1/4 cup pumpkin puree
2 tablespoons milk
1 teaspoon vanilla, divided
2 tablespoons cream cheese, at room temperature
2 teaspoons butter
2 tablespoons powdered sugar
2 tablespoons plain yogurt
Grated zest of 1 lemon


1. Preheat oven to 350F. Line 8 cupcake cups with paper liners.
2. In a large bowl mix together the flour, baking powder, baking soda, ginger, nutmeg, and salt.
3. Blend the sugar and butter together with an electric mixer until combined. Stir in the egg white, pumpkin, milk, and vanilla.
4. Add the dry ingredients and stir until just combined.
5. Pour the batter into the cups and bake until they spring back to the touch, about 15 minutes.
6. Meanwhile beat cream cheese, butter, and powdered sugar with an electric mixer in a medium bowl. Add yogurt and vanilla. Beat until combined and fluffy.
7. Ice the cooled cupcakes and garnish with zest.

Author: Rachael Daylong

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