Light Pumpkin-Spice Cupcakes

Ingredients

  • 2 teaspoon(s) baking soda
  • 1.5 teaspoon(s) ground cinnamon
  • 1.5 teaspoon(s) ground ginger
  • 1 teaspoon(s) baking powder
  • .5 teaspoon(s) salt
  • .5 teaspoon(s) ground allspice
  • 1.25 cup(s) (packed) light brown sugar
  • + 11 more ingredients
    • .333 cup(s) light corn-oil spread, 56% to 60% vegetable oil and trans fat-free
    • 1 can(s) (15-ounce) pure pumpkin
    • .667 cup(s) frozen no-cholesterol egg substitute, thawed
    • .5 cup(s) low-fat milk (1%)
    • 1 tablespoon(s) vanilla extract
    • 2 cup(s) confectioners' sugar
    • .75 cup(s) light cream cheese
    • 2 tablespoon(s) (unsalted) butter, softened
    • 1 teaspoon(s) vanilla extract
    • .75 cup(s) (chopped) pecans, optional
    • 2.5 cup(s) cake flour, not self rising

1. Preheat oven to 350°F and line 24 muffin-pan cups with paper liners. 2. On wax paper, combine flour, baking soda, cinnamon, ginger, baking powder, salt and allspice. In a large bowl with mixer at low speed, beat brown sugar and corn-oil spread until well mixed, about 2 minutes, scraping bowl ...

View full recipe at SpringPad

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