Mini Pumpkin Cupcakes with Cream Cheese Frosting

For the cupcakes:
Preheat the oven to 350ºF.

In a medium bowl, combine the pumpkin puree, yogurt, vanilla extract, egg whites and sugar. Stir until fully combined. Add the baking soda, baking powder, flour, pumpkin pie spice and salt. Stir until combined again.

Either line the mini muffin tin with liners or baking spray. Using a teaspoon, spoon the batter into the muffin liners/tin. Place in oven and bake for about 15 minutes or until you press down in the middle of the muffin and it springs back to the touch. Remove the muffins out of the muffin tin and let cool on a wire rack.

For the cream cheese frosting:
In a medium bowl, add the cream cheese, powdered sugar, teaspoon and half-and-half or milk. Using a hand mixer, mix things until they are fully combined and kind of fluffy. If you would like the frosting a bit thinner, add more milk.

Using a pastry bag and tip or a zip top bag with the corner cut off, frost the cupcakes as you wish.

Enjoy!

Recipe for Low-fat Pumpkin Cupcake slightly adapted from SheKnows.Com