1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (80g) Recipe makes 12 servings
Calories 110
Calories from Fat 9		(8%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 114mg		4%
Potassium 211mg		6%
Total Carbohydrate 22.6g		7%
	Dietary Fiber 0.4g	1%
	Sugars 15.2g
Protein 3.3g		6%
detailed view... how is this calculated?

Impossible Pumpkin Pie Cupcakes

Recipe #395107 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debbie R.
Oct 16, 2009

This recipe is from bakingbites.com, an incredible baking site. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes.

SERVES 12 (change servings and units)

Ingredients

Dry Things

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

Wet Things

1 (15 ounce) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk

Directions

1
Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
2
In a medium bowl, whisk together all of the dry things.
3
In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and 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 lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.