Healthy Pumpkin Pie Cupcakes

These were for my family, they are big fans of pumpkin pie (me, not so much), so when I stumbled upon these on www.sheknows.com. I had to make them for my family.  Well guess what, they loved them, and when I added the berries around and blended the flavours together I loved them too.

Healthy Pumkin Pie Cupcakes

   

Ingredients:

•             2/3 cup all-purpose flour

•             1/4 teaspoon baking powder

•             1/4 teaspoon baking soda

•             1/4 teaspoon salt

•             1 tablespoon pumpkin pie spice

•             1 (15 ounce) can pumpkin puree

•             1/2 cup white sugar

•             1/4 cup brown sugar

•             2 large eggs

•             1 teaspoon almond extract

•             3/4 cup skim milk

•             Whipped topping and cinnamon for garnish

Directions:

Preheat the oven to 350 degrees F. Line cupcake wrappers in a muffin pan and coat wrappers with cooking spray.

1.            In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice.

2.            In a larger bowl, combine pumpkin puree, sugar, brown sugar, eggs, almond and milk until fully combined. Add in dry ingredients and mix until no streaks of flour remain and batter is smooth. (Batter will be runny).

3.            Fill liners about 3/4 of the way full and bake for 15-20 minutes, or until cupcakes are brown. Once cooled, add a dollop of whipped topping into the concave center and sprinkle with cinnamon!

My family loved them so much they kept on eating them all week, even without the berries.

Nutrional Information:

110 calories

18g carbs

 1g fat

 3g protein

 1g protein