Pumpkin Pie Cupcakes

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/4 cup white sugar
• 2 tablespoons butter, softened
• 1/4 cup pumpkin puree
• 1 egg white
• 2 tablespoons skim milk
• 1 teaspoon vanilla extract, divided
• 2 tablespoons low-fat cream cheese, at room temperature
• 2 teaspoons margarine
• 2 tablespoons confectioners' sugar
• 2 tablespoons plain yogurt

1. Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
2. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
4. Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.

allpurpose, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, white sugar, butter, pumpkin puree, egg, milk, vanilla, lowfat cream cheese, margarine, sugar, plain yogurt

Taken from www.allrecipes.com/recipe/245179/pumpkin-pie-cupcakes/ (may not work)