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
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
