Dessert

Impossible Pumpkin Pie Cupcakes is for Dessert.

Impossible Pumpkin Pie Cupcakes takes several minutes to prepare.

Impossible Pumpkin Pie Cupcakes takes several minutes to cook.

Impossible Pumpkin Pie Cupcakes makes 14 servings.

The ingredients for Impossible Pumpkin Pie Cupcakes are:

2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1/2 cup eggbeaters
1 tsp vanilla extract
3/4 cup Fat Free! half and half

Here is how you make Impossible Pumpkin Pie Cupcakes:

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spiceIn a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.Fill each muffin cup with approximately 1/3 cup of batter.Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.Chill cupcakes before serving. Top with lightly sweetened whipped cream.Serving Size: My batch yielded 14 (nutrition facts calc'd off of 14)Number of Servings: 14Recipe submitted by SparkPeople user KERRYHF.

The nutritional information for Impossible Pumpkin Pie Cupcakes is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 89.2

• Total Fat: 0.4 g
• Cholesterol: 0.6 mg
• Sodium: 111.0 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 1.6 g
• Protein: 2.4 g