Monday, September 12, 2011

Pumpkin Pie Cupcakes

I made these pumpkin pie cup cakes.  They are way more like individual pumpkin pies than cup cakes though, since they are so moist and dense.  I used fat-free half and half for the cream, and used whole wheat flour for the flour.  With these changes these are virtually fat-free (only fat from the eggs), and are very good.  They weren't amazing though, but for the calories they are perfect.  I topped mine with a little whipped cream, but cream cheese frosting would be delicious for a more decadent dessert.  These are a great, light Fall dessert that you need not feel guilty for eating.

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