Pumpkin-Carrot cupcakes

By barbsjustagirl

1 cupcake = 147 calories, 3 grams fat, points value: 3.

Ingredients

• Frosting:
• 1-1/2 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 (8 oz.) can crushed pineapple in juice
• 3/4 cups packed brown sugar
• 3/4 cup fat-free egg substitute
• 2/3 cup canned pumpkin puree
• 2/3 cup finely grated carrot
• 2 Tbsp. light stick butter, softened
• 2 tsp. vanilla extract
• 6 oz. light cream cheese, softened
• 1/3 cup confectioner's sugar
• 1/2 tsp. vanilla extract
• Colored sprinkles, for garnish (optional)

Details

Servings 16

Preparation

Step 1

Preheat the oven to 325 degrees F. Line 16 muffin pan cups with paper or foil liners.
Combine the flour, spice blend, baking powder, baking soda, cinnamon, and salt in a small bowl. With an electric mixer on medium speed beat the pineapple with its juice, brown sugar, egg substitute, pumpkin, carrot, butter and vanilla in a large bowl until blended. Reduce the speed to low. Gradually add the flour mixture beating just until blended.
Fill each muffin cup half full with the batter. Bake until a toothpick inserted into the centers comes out clean, 24-26 minutes. Remove the cupcakes from the pans and let cool completely on racks.
To make the frosting, with an electric mixer on medium-low speed, beat the cream cheese, confectioners' sugar, and vanilla in a medium bowl until smooth, about 2 minutes. With a spatula spread the frosting on the cupcakes and garnish with sprinkles, if desired.