Pumpkin-Pie Cupcakes

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Self Magazine


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1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 baking soda

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon salt

1/4 cup granulated sugar

2 tablespoons butter, softened

1 egg white

1/4 cup canned pumpkin puree

2 tablespoons skim milk

1 teaspoon vanilla extract, divided

8 mini muffin liners

2 tablespoons lowfat cream cheese, at room temperature

2 teaspoons trans-fat-free margarine

2 tablespoons confectioners' sugar

2 tablespoons nonfat plain yogurt

Grated zest of 1 lemon (optional)

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