Light Pumpkin-Spice Cupcakes

Ingredients

• 2.5 cup(s) cake flour, not self rising
• 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
• + 11 more ingredients
• • 1.25 cup(s) (packed) light brown sugar
  • .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

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