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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 ;)
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350
  2. Mix the dry & wet ingredients separately
  3. Add the dry ingredients into the wet ingredients & mix thoroughly
  4. Place 18 cupcake liners in muffin tins & spray with non- stick spray (use avocado, coconut or olive oil spray)
  5. Fill each cupcake liner halfway with batter
  6. Fill any cupcake hole that doesn't have batter with water to create even baking
  7. Bake the cupcakes for 25-30 minutes or until the top of the cupcakes are brown and firm
  8. While the cupcakes are baking, make the frosting
  9. Use a beater with a beater attachment to mix the frosting ingredients together until smooth
  10. Allow the cupcakes to cool
  11. 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 :)