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.