Pumpkin Pie Cupcakes


1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 c. granulated sugar
4 Tbsp. butter, softened
2 egg white
1/2 c. pumpkin from one small sugar pumpkin roasted, scraped and mashed
4 Tbsp. skim milk
2 tsp. vanilla extract, divided
16 mini muffin liners

For Frosting:
4 Tbsp. cream cheese, at room temperature
4 tsp. butter, softened
4 Tbsp. powdered sugar


Heat oven to 425°F.  Slice sugar pumpkin in half and place flesh side down on a foil lined baking sheet.  Roast for 45 minutes to an hour until fork easily pierces pumpkin skin and flesh.  Scape inside of pumpkin from skin and mash with a potato masher.  Let cool.

Mix flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg whites, then pumpkin, milk and 1 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups. Bake about 10 to 15 minutes.

Beat cream cheese, butter and powdered sugar in a bowl with electric until smooth. Add remaining 1 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish as desired.

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