PUMPKIN PIE CUPPIES
Makes 16 Cupcakes
1 Cupcake – 1 PointsPlus™
2/3 cup all-purpose flour1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
1/2 cup Splenda granulated
1/4 cup brown sugar
1/2 cup fat-free egg substitute
1 tsp vanilla extract
3/4 cup fat-free half & half (or fat-free evaporated milk)
Preheat oven to 350º. Line muffin pan(s) with papers.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together pumpkin puree, Splenda, brown sugar, egg substitute, vanilla extract and half & half (or evaporated milk) until well combined. Add dry ingredients to this and whisk until no streaks of flour remain and the batter is smooth.
Fill each paper @2/3 full.
Bake 20 minutes. Cool completely in the pan. They will 'sink' as they cool.
Chill before serving. Top with fat-free whipped topping.
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. ***