all about. I love sharing recipes with you all! Another plus, its made with PUMPKIN. I mean come on, who in the blogger world is not OBSESSED with this delicious stuff!?!I always am on the lookout for delicious and decadent desserts that I can make low calorie and healthy. Luckily, I came across one today that is already not only low calorie, but GREAT for your skin, which I am
I give credit for this one, ALL to glamour. I changed it around a bit to make it even more calorie, though!
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup granulated sugar
2 tablespoons bummel and brown butter (or any low fat kind)
1 egg white
1/4 cup canned pumpkin puree
2 tablespoons almond milk
1 teaspoon vanilla extract, divided
8 mini muffin liners
For the frosting:
2 tablespoons fat-free cream cheese, at room temperature
2 teaspoon low fat butter
2 tablespoons confectioners’ sugar
2 tablespoons nonfat greek yogurt
Grated zest of 1 lemon
Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes.
Beat cream cheese, margarine and confectioners’ sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish with zest.