Crustless Pumpkin Pie Cupcakes

Ingredients

• 0.5 cups all-purpose flour
• 0.25 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons salt
• 0.25 cups white sugar
• 2 tablespoons butter , softened
• 0.25 cups 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

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.

2. 2

   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.

3. 3

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.

4. 4

   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.