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Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Prep time: 15 min
Total time: 35 min
Cuisine: Cakes, Fall Flavors Recipes
Ingredients: 1 ½ cups whole wheat flour; ½ cup Splenda® Granulated Sweetener; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 egg; 1 ¾ cups canned pumpkin; ½ cup canola oil; 1 package (8-ounces) lowfat cream cheese; ½ cup Splenda® Granulated Sweetener; 1 teaspoon vanilla extract

Makes 12 servings Kilojoules 878.64 Prep Time 15 minutes Total Time 35 minutes Made with Splenda® Original Sweetener

Ingredients

1 ½ cups whole wheat flour

½ cup Splenda® Granulated Sweetener

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 egg

1 ¾ cups canned pumpkin

½ cup canola oil

1 package (8-ounces) lowfat cream cheese

½ cup Splenda® Granulated Sweetener

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 cupcake

Energy	210
Protein	4g
Total Fat	13g
- of which saturates	3g
Cholesterol	25mg
Carbohydrate	18g
- of which sugars	3g
Dietary Fibre	3g
Sodium	320mg

Instructions

Preheat oven to 400°F. Line a muffin pan with 12 paper liners.
In a large mixing bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg.
In another bowl, beat eggs. Add pumpkin and canola oil and mix well.
Combine mixtures and mix until smooth. The batter will be stiffer than a typical cake or muffin batter.
Divide batter evenly into muffin pan and bake for 18-20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
In a bowl, with a hand mixer, whip the cream cheese, Splenda Sweetener, and vanilla extract to form an icing. Spread the icing equally over the tops of the cooled cupcakes and serve.