Pumpkin Pie Cuppies

Remember the Pumpkin Puree I made the other day (see previous post)? Well, I finally decided to do something with it and found this wonderful little bit of pumpkin goodness to tweak. Not only does it taste good, but it's kind of a fun dessert. It was a great day to make this......cool and breezy and very fall-like......and only 1 PointsPlus™!!!  Hope you try this!

PUMPKIN PIE CUPPIES

Makes 16 Cupcakes

1 Cupcake – 1 PointsPlus™

 

2/3 cup all-purpose flour

1/4 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. ***

Later!

Loving Life(time)!
Jan