Makes 12 servings Calories 210 Prep Time 15 minutes Total Time 35 minutes Made with Splenda® Original Sweetener
Ingredients
1 ½ cups whole wheat flour
½ cup Splenda® Granulated Sweetener
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 egg
1 ¾ cups canned pumpkin
½ cup canola oil
1 package (8-ounces) lowfat cream cheese
½ cup Splenda® Granulated Sweetener
1 teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size: 1 cupcake
Calories
210
Total Fat
13g
Saturated Fat
3g
Cholesterol
25mg
Sodium
320mg
Total Carbs
18g
Dietary Fiber
3g
Sugars
3g
Protein
4g
Instructions
Preheat oven to 400°F. Line a muffin pan with 12 paper liners.
In a large mixing bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg.
In another bowl, beat eggs. Add pumpkin and canola oil and mix well.
Combine mixtures and mix until smooth. The batter will be stiffer than a typical cake or muffin batter.
Divide batter evenly into muffin pan and bake for 18-20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
In a bowl, with a hand mixer, whip the cream cheese, Splenda Sweetener, and vanilla extract to form an icing. Spread the icing equally over the tops of the cooled cupcakes and serve.
