Pumpkin Pie Cupcakes ~ 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% ★♫.•Pass it on!! Give someone else a reason to smile. ♫★ **************************************************** Add or Follow me: https://facebook/lillief.gould Join me here: https://facebook/groups/lillieslivinghealthy/ Get your Skinny on! 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! Start here: lfgould.eatlessfeelfull/ Pinterest>> pinterest/lillfg/ *******************************************************************************
Posted on: Wed, 12 Nov 2014 20:15:21 +0000
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