Pumpkin Cupcakes Spiced pumpkin cupcakes with orange cream cheese frosting! Each serving contains 40% fewer calories and 96% less sugar* per serving than the full-sugar version. Makes 24 servings. Prep Time: 10 minutes Cook Time: 60 minutes Serving size: 1 cupcake (80g) Calories: 150 Calories Ingredients Cupcakes4 eggs, slightly beaten- use room temperature eggs3/4 cup vegetable oil2 cups Truvia Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener or Truvia Sweet Complete® All-Purpose Monk Fruit Sweetener 1 (15 ounce) can pumpkin1 ¾ cups all-purpose flour¼ cup corn starch1 tablespoon pumpkin pie spice2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon saltFrosting1 (8 ounce) package low fat cream cheese, softened1/3 cup butter softened1 tablespoon orange juice1 ½ teaspoons freshly washed and grated orange peel3 cups Truvia® Sweet Complete® Confectioners Sweetener Directions Cupcakes Preheat oven to 350 degrees. Blend the eggs, oil, Truvía Sweet Complete Calorie-Free Sweetener from the Stevia Leaf and pumpkin in a large mixing bowl; set aside. Sift together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Pour into lined muffin tins. Fill about 2/3 full. Bake in oven for 25-30 minutes. Cool 30 minutes. Frosting Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes. Store leftovers in the refrigerator. Optional (Will Effect Nutritional Information) Instead of prepared pumpkin pie spice, you can make your own by combining 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes. Don’t skip sifting the dry ingredients. Doing so will remove any clumps and aerates the ingredients to create lighter pumpkin cupcakes. Use pumpkin puree and not pumpkin pie filling. The only ingredient in pumpkin puree will be pumpkin.Decorate with candied pumpkins or sprinkle cinnamon that has been through a metal sifter, on top of the frosting.Color the frosting orange and green and make pumpkin tops with vines. Nutrition Per Serving Calories 150 Calories Total Fat 12g Saturated Fat 3.5g Trans Fat 0g Cholesterol 40mg Sodium 200mg Total Carbohydrates 34g Daily Fiber <1g Total Sugars 1g Erythritol 24g Protein 3g Vitamin D 0.2mcg 0% 0.2mcg 0%
