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I said it once and I’ll say it again…I love pumpkin! I haven’t had pumpkin pie this season (yet) so I decided to make a lighter and healthier miniature version of these little pies. This skinny version of pumpkin pies are moist and have the same flavor of pumpkin pie…They are packed with flavor and are perfectly light and fluffy in every bite.
1 (8 ounce package) of low-fat whipped cream cheese; softened or at room temperature
1 cup canned pumpkin; plain
2 eggs; lightly beaten
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tsp baking powder
1/2 cup sugar
1/4 tsp cinnamon
Whipped cream, cinnamon
1. Pre-heat oven to 350 degrees F. In a cupcake pan, line 12 muffin liners and spray with cooking spray or butter.
2. In a medium bowl, place cream cheese, pumpkin, eggs, and vanilla together and stir until smooth, light and fluffy. Add in flour, baking powder, sugar, and cinnamon. Continue to mix together until well combined. Spoon in mixture into cupcake liners (fill 3/4 to the top). Place in oven and bake for 25-30 minutes. Muffins will look crinkled.
3. Once baked, place on cooling rack until cooled completely. Once cooled, remove liners and place in refrigerator until ready to be served. Top with whipped cream and cinnamon.