Healthy Pumpkin Pie Cupcakes

These paleo pumpkin pie cupcakes are pretty bomb.

Pumpkin-Pie-Cupcakes-2

Ingredients :

  • 1 ( 15 oz) can pumpkin
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1/2 c. egg beaters
  • 1 tsp. vanilla
  • 3/4 c. ( 2%) evaporated milk
  • 2/3 c. flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 16 T. Cool Whip Free

pumpkin-pie-cupcakes-with-cream

Instructions :

1 Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray.

2 If you are not using liners, spray your pan with nonstick spray.

3 Mix the pumpkin with the next 5 ingredients ( through evap. milk).
4 Combine flour with next 4 ingredients ( through baking soda).

5 Add flour mixture to pumpkin mixture and mix until blended and smooth.

6 Fill each muffin cup 2/3  full.

7 Bake 20 minutes and let cool 20 minutes.

8 Remove cupcakes from pan and chill in the fridge for 30 minutes.

9 Top with Cool Whip Free.

Yield : 16 Servings
Serving Size : 1 cupcake
SmartPoints : 3
pointsPlus+ : 2

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