A low-sugar dessert for fall or winter.
1-1/2 cups whole wheat flour
1/2 cup Splenda No Calorie Sweetener, granulated
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 egg
1-3/4 cup canned pumpkin
1/2 cup canola oil
Icing
1 package spreadable low-fat cream cheese
1/2 cup Splenda No Calorie Sweetener, granulated
1 tsp vanilla extract
Step 1: Preheat oven to 400°F and prepare a 12 cup muffin pan with baking spray.
Step 2: Combine the whole wheat flour, Splenda Granulated, baking powder, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg in a mixing bowl.
Step 3: Beat the eggs thoroughly in a separate bowl.
Step 4: Add the canned pumpkin and canola oil to the beaten egg. Mix until thoroughly combined.
Step 5: Combine the mixtures in the two together until just mixed. Do not over mix. The batter will be stiffer than a typical cake or muffin batter.
Step 6: Spoon the batter equally into the prepared muffin pan, taking the time to evenly smooth the batter in each cup.
Step 7: Bake for approximately 18-20 minutes. Remove from the pan and cool completely on a wire rack.
Icing
Step 1: Combine the cream cheese, Splenda Granulated, and vanilla to form an icing. Spread the icing equally over the tops of the thoroughly cooled cupcakes.
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