Spiced Pumpkin Cupcakes

• 3/4 cup whole-wheat pastry flour (or all-purpose)
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup packed dark brown sugar
• 1 large egg
• 1/2 cup canned or pureed, steamed pumpkin
• 1/4 cup plain yogurt (not nonfat)
• Frosting:
• 4 tablespoons unsalted butter, at room temperature
• 6 ounces reduced-fat cream cheese (Neufchatel), at room temperature
• 1/4 teaspoon vanilla extract
• 1 cup confectioners' sugar
• Pinch of salt

1. Make cupcakes: Preheat oven to 375u0b0F. Line 24 mini muffin cups with paper liners. In a bowl, whisk first five ingredients.
2. In a separate bowl, using an electric mixer at medium-high speed, beat butter and sugar until light, 3 minutes. Whisk egg and pumpkin in a bowl, then beat into butter mixture, scraping down sides of bowl. With mixer on low speed, add flour mixture and yogurt alternately, beginning and ending with flour. Spoon 1 heaping Tbsp. batter into each muffin cup.
3. Bake until cupcakes spring back when touched lightly, 12 to 15 minutes. Let cool in tin on a wire rack for 5 minutes, then remove from pan and let cool completely on rack.
4. Make frosting: Beat all ingredients with an electric mixer on medium-high speed until light, 3 minutes. Spread onto cupcakes and serve.

flour, baking powder, baking soda, pumpkin pie spice, salt, unsalted butter, brown sugar, egg, pumpkin, plain yogurt, frosting, unsalted butter, cream cheese, vanilla, sugar, salt

Taken from www.myrecipes.com/recipe/spiced-pumpkin-cupcakes (may not work)