Pumpkin Spice Is So Nice

A week ago a friend of mine made these awesome pumpkin spice muffins with cream cheese frosting for one of our girls nights. Oh man, theses where to die for! I have always been hesitant of pumpkin flavored anything since my mother accidentally made her pumpkin soup tasting like the stuff in baby food. Even Starbuck’s Pumpkin Lattes are too sweet for my liking. But here I am making theses awesome cupcakes for any one who likes them in my family. With it being fall, pumpkin spice is everywhere. Just finding a bottle in the store was a challenge for me today. It seems pumpkin pie spice and Nutella are the two of the things our Safeway runs out fast over the weekend. But no worries, they had some in the back ready to be up on the self. The ingredients are not so bad after all. You can make them as fat-free as you want or not. There really is no way of going wrong with this recipe.
Recipe:

For the cup cakes

1 (15 ounce) can pumpkin puree
2/3 cup low-fat Greek yogurt
1 teaspoon vanilla extract
4 egg whites
1 teaspoon baking soda
1 cup white sugar
3 teaspoons baking powder
1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 teaspoon of salt
2 teaspoons pumpkin pie spice
If you like your cupcakes with frosting on them, then here is the a frosting that goes well with it.

For the frosting:

8 ounces reduced fat cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1/4 butter

Mix all cup cake ingredients into a mixing bowl. Pre heat the oven for 350 degrees F.
The finished product is yummy cup cakes.
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