It’s pumpkin season! You better believe I’m making pumpkin everything 😉 Most of the pumpkin desserts out there are S’s because of their fat content, so I wanted to create an FP dessert. I love having FP desserts on hand so I can have something tasty after any dinner that doesn’t add a lot of calories to my day & doesn’t sit too heavy with me. They also make a nice light snack. Add a cup of FP hot cocoa, and it’s sure to hit the spot! My first version only had 1/3 c. pumpkin, but I wanted more pumpkin flavor so with this final version,  I added 3/4 c. which means they are nice and moist 🙂  My hubby and kids all approved!

Pumpkin Cupcakes- FP

A lightened up version of a pumpkin cupcake that is so tasty you won't even notice that it is low in calories & carbs 😉
Prep Time 10 mins
Cook Time 30 mins
Course Dessert

Ingredients
  

Dry Ingredients:

  • 1 1/2 c. THM baking blend (or a comparable baking blend)
  • 1/2 c. oat fiber *you can use 2 c. baking blend instead, but I like the texture of the oat fiber/baking blend combo
  • 2 t. baking powder
  • 1 T. + 1 t. pumpkin pie seasoning
  • 1/2 c. gentle sweet (or a comparable sweetener)

Wet Ingredients:

  • 1/2 c. unsweetened applesauce
  • 1/2 c. Greek Yogurt (non-fat, no sugar)
  • 2/3 c. unsweetened almond milk
  • 3/4 c. canned pumpkin (not pumpkin pie filling)
  • 6 T. egg whites
  • 1 t. vanilla
  • 1 1/2 t. maple extract
  • 1 t. molasses

Frosting:

  • 1/2 c. Greek Yogurt
  • 8 Light Laughing Cow Cheese Wedges
  • 1/4 c. gentle sweet (or a comparable sweetener)
  • 1/2 t. maple extract

Instructions
 

  • Preheat the oven to 350
  • Mix the dry & wet ingredients separately
  • Add the dry ingredients into the wet ingredients & mix thoroughly
  • Place 18 cupcake liners in muffin tins & spray with non- stick spray (use avocado, coconut or olive oil spray)
  • Fill each cupcake liner halfway with batter
  • Fill any cupcake hole that doesn't have batter with water to create even baking
  • Bake the cupcakes for 25-30 minutes or until the top of the cupcakes are brown and firm
  • While the cupcakes are baking, make the frosting
  • Use a beater with a beater attachment to mix the frosting ingredients together until smooth
  • Allow the cupcakes to cool
  • Once cooled, pipe the frosting onto the cupcakes. It will cover 12 cupcakes well, so you can either make more frosting, use less on each cupcake, or push a few chocolate chips in the other 6 (this is best done as soon as they're out of the oven)

Notes

*2 cupcakes are great for a snack. Stick to 1 for a dessert 🙂

If you want another FP pumpkin treat, check out my pumpkin pudding 🙂

What FP or lighter pumpkin desserts do you enjoy this time of year?

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