Name: Crustless Pumpkin Pie Cupcakes
Ingredients: 0.5 cup all-purpose flour; 0.25 teaspoon baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon ground cinnamon; 0.125 teaspoon ground nutmeg; 0.125 teaspoon salt; 0.25 cup white sugar; 2 tablespoons butter, softened; 0.25 cup pumpkin puree; 1 egg white; 2 tablespoons skim milk; 1 teaspoon vanilla extract, divided; 2 tablespoons low-fat cream cheese, at room temperature; 2 teaspoons margarine; 2 tablespoons confectioners' sugar; 2 tablespoons plain yogurt

Ingredients

0.5 cup all-purpose flour
0.25 teaspoon baking powder
0.25 teaspoon baking soda
0.25 teaspoon ground cinnamon
0.125 teaspoon ground nutmeg
0.125 teaspoon salt
0.25 cup white sugar
2 tablespoons butter, softened
0.25 cup pumpkin puree
1 egg white
2 tablespoons skim milk
1 teaspoon vanilla extract, divided
2 tablespoons low-fat cream cheese, at room temperature
2 teaspoons margarine
2 tablespoons confectioners' sugar
2 tablespoons plain yogurt

Steps

Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.