Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 3 Smart Points = 2 points +)
- 1 ( 15 oz) can pumpkin
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1/2 c. egg beaters
- 1 tsp. vanilla
- 3/4 c. ( 2%) evaporated milk
- 2/3 c. flour
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 16 T. Cool Whip Free
Preheat oven to 350 and line with silicone liners or foil liners
sprayed with nonstick spray. If you are not using liners, spray your pan
with nonstick spray.
Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour
mixture to pumpkin mixture and mix until blended and smooth.
Fill each muffin cup 2/3 full. Bake 20 minutes and let cool 20
minutes. Remove cupcakes from pan and chill in the fridge for 30
minutes. Top with Cool Whip Free.