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Healthy Small Batch Mini Pumpkin Cupcakes with Cream Cheese Frosting
AMY'S HEALTHY BAKING17Ingredients
40Minutes
45Calories
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Ingredients
US|METRIC
19 SERVINGS
- 1 cup gluten (or Bob’s Red Mill® Organic Whole Wheat Pastry Flour, free* flour, measured like this)
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 1 tsp. coconut oil (or unsalted butter, melted)
- 1 large egg white (room temperature)
- 1 tsp. vanilla extract
- 2 tsp. liquid stevia (see Notes!)
- 2 Tbsp. erythritol (confectioners’ style, see Notes!)
- 6 Tbsp. pumpkin purée (not pumpkin pie mix!)
- 2 Tbsp. plain nonfat Greek yogurt
- 7 Tbsp. nonfat milk (divided)
- cream cheese frosting (for topping, see Notes!)
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium75mg3% |
| Potassium35mg1% |
| Protein7g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C0% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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