Dessert

Pumpkin pie cupcakes with Buttercream frosting is for Dessert.

Pumpkin pie cupcakes with Buttercream frosting takes several minutes to prepare.

Pumpkin pie cupcakes with Buttercream frosting takes several minutes to cook.

Pumpkin pie cupcakes with Buttercream frosting makes 12 servings.

The ingredients for Pumpkin pie cupcakes with Buttercream frosting are:

.67 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (by DEX82DAX)
1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
.25 cup, packed (7.8 oz.) Brown Sugar
.5 cup Granulated Sugar
4 tbsp Vegan Egg (by TICIASPLAN)
.75 serving Light Silk Soy Milk - Vanilla (by TOONHEAD)
1 tsp McCormick Pure Vanilla Extract (by LMDAY7)
2 tsp Pumpkin Pie spice
.25 tsp Baking powder, double acting, aluminum free-Argo (.6 grams, 1/8 tsp) (by KATIEJAY_G)
.25 tsp Baking Soda
2 cup, unsifted Powdered Sugar
8 tbsp Earth Balance Natural Buttery Spread
.12 cup Light Silk Soy Milk, Low Fat, Vanilla (by LOSE4HEALTH)

Here is how you make Pumpkin pie cupcakes with Buttercream frosting:

follow recipe :http://meaningfuleats.com/gluten-free-crustless-pumpkin-pie-cupcakes-dairy-free/*I used the Follow Your Heart Vegan Egg instead of eggs tom ake this recipe vegan. I also used Silk light vanilla soy milk instead of coconut milk.Serving Size: 1 cupcake (makes 12)Number of Servings: 12Recipe submitted by SparkPeople user CANDYCORTEZ17.

The nutritional information for Pumpkin pie cupcakes with Buttercream frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 251.5

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 140.6 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 1.9 g
• Protein: 1.8 g