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Pumpkin Cupcakes made with splenda

Pumpkin Cupcakes

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Makes 12 servings
Prep Time 15 minutes
Total Time 35 minutes
Made with Splenda® Original Sweetener
Calories 210

Ingredients

1 ½ cups whole wheat flour

½ cup Splenda® Granulated Sweetener

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 egg

1 ¾ cups canned pumpkin

½ cup canola oil

1 package (8-ounces) lowfat cream cheese

½ cup Splenda® Granulated Sweetener

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories 210
Total Fat 13g
Saturated Fat 3g
Cholesterol 25mg
Sodium 320mg
Total Carbs 18g
Dietary Fiber 3g
Sugars 3g
Protein 4g
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Instructions

  1. Preheat oven to 400°F. Line a muffin pan with 12 paper liners.
  2. In a large mixing bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg.
  3. In another bowl, beat eggs. Add pumpkin and canola oil and mix well.
  4. Combine mixtures and mix until smooth. The batter will be stiffer than a typical cake or muffin batter.
  5. Divide batter evenly into muffin pan and bake for 18-20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
  6. In a bowl, with a hand mixer, whip the cream cheese, Splenda Sweetener, and vanilla extract to form an icing. Spread the icing equally over the tops of the cooled cupcakes and serve.

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories 210
Total Fat 13g
Saturated Fat 3g
Cholesterol 25mg
Sodium 320mg
Total Carbs 18g
Dietary Fiber 3g
Sugars 3g
Protein 4g
Splenda® Granulated Sweetener - Front

Made With

Splenda® Granulated Sweetener

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