Pumpkin Pie Cupcakes

• 12 cup all-purpose flour
• 14 teaspoon baking powder
• 14 baking soda
• 14 teaspoon cinnamon
• 18 teaspoon ground ginger
• 18 teaspoon nutmeg
• 18 teaspoon salt
• 14 cup granulated sugar
• 2 tablespoons butter, softened
• 1 egg white
• 14 cup canned pumpkin puree
• 2 tablespoons skim milk
• 1 teaspoon vanilla extract, divided
• 8 mini-muffin paper cups
• 2 tablespoons low-fat cream cheese, at room temperature
• 2 teaspoons trans-fat free margarine
• 2 tablespoons confectioners' sugar
• 2 tablespoons nonfat plain yogurt
• 1 grated lemon zest (optional)

1. CUPCAKES.
2. Heat oven to 350.
3. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined.
4. Set aside.
5. Mash granulated sugar and butter in another bowl until combined.
6. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla.
7. Add dry ingredients; stir until just combined.
8. Pour batter into lined mini muffin cups to three quarters full.
9. Bake until cupcakes spring back to the touch, 10 to 15 minutes.
10. ICING.
11. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
12. Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
13. When cupcakes cool, frost and garnish with zest, if desired.

flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, salt, sugar, butter, egg, pumpkin puree, milk, vanilla, paper, lowfat cream cheese, transfat free margarine, sugar, nonfat plain yogurt, lemon zest

Taken from www.food.com/recipe/pumpkin-pie-cupcakes-402467 (may not work)