Pumpkin Spice Cupcakes With Cream Cheese Frosting

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Makes 24 Cupcakes

1 Cupcake Without Frosting = 3 PointsPlus™

1 Cupcake With Frosting = 6 PointsPlus™

Cupcakes:

3/4 cup light butter, softened
2 1/2 cups Splenda granulated
3/4 cup egg substitute
1 15-oz. canned pumpkin (not pumpkin pie filling)
1 1/3 cup whole wheat flour
1 cup all-purpose flour
1 TBSP pumpkin pie spice
1 tsp baking powder
2 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1 cup fat-free buttermilk

Frosting:
8 oz. light cream cheese
1/2 cup light butter, softened
4 cups powdered sugar
1 tsp vanilla
2 tsp ground cinnamon

1. Preheat oven to 350 degrees.

2. In a large bowl, cream butter and Splenda until light and fluffy. Add egg substitute, beat well. Add pumpkin. Combine the flours, pumpkin pie spice, baking powder, cinnamon salt, baking soda and ginger; add to the creamed mixture alternately with the buttermilk, beating well.

3. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20 - 25 minutes (I cooked mine for 30 minutes) or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For frosting: in a large bowl beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes once they're completely cool.

MY SPIN: If you know me....you know I LOVE cinnamon so I put more in mine than the recipe calls for. The frosting.....I personally thought it was VERY sweet and if I make it again I will use only 3 cups of the powdered sugar.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!
Jan