You've got to try these!
Light Pumpkin Spice Cupcakes
2 1/2 cake flour, not self rising
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground allspice
1 1/4 cups light brown sugar, packed
1/3 cup light corn-oil spread, trans fat free (I used Smart Balance canola oil instead)
1 can (15 ounce) pure pumpkin, not mix
2/3 cup egg beaters (I used 1 container plus 1 regular egg to equal 2/3 cup)
1/2 cup low fat or fat free milk
1 Tablespoon vanilla extract
2 cups confectioners sugar
3/4 cup light cream cheese
2 Tablespoons butter
1 tsp. vanilla extract
3/4 cup chopped pecans, optional
Preheat oven 350 degrees and line 24 cupcake cups with paper liners.
In a small bowl, combine flour, baking soda and powder, cinnamon, all spice, ginger, and salt. In a large bowl, beat brown sugar and spread/oil at low speed for about 2 minutes, scraping bowl often.
Increase mixer speed to medium and beat in pumpkin, egg substitute, milk and vanilla. Reduce mixer to low speed and add flour mixture until just blended.
Spoon batter into lined cupcake cups, filling about half way. Bake for 20 to 25 minutes or until toothpick comes out clean. Remove cupcakes and let cool on rack.
Meanwhile, in a large bowl mix confectioners' sugar, cream cheese, butter and vanilla. Mix at low speed until blended then increase speed to medium and mix 2 minutes.
Spread icing on cooled cupcakes and sprinkle with pecans, if desired.
Makes about 24 very yummy cupcakes.
"I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."
-Linus, The Great Pumpkin