Name: Pumpkin Cupcakes
Total time: PT4200.0S
Yield: 12
Ingredients: 2 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener; 4 Egg; 3/4 cup Vegetable Oil; 1 can Pumpkin Purée; 1 3/4 cup All-Purpose Flour; 1/4 cup Corn Starch; 1 tablespoon Pumpkin Pie Spice; 2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 3 cup Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener; 1 package Reduced-Fat Cream Cheese; 1/3 cup Butter; 1 tablespoon Orange Juice; 1 1/2 teaspoon Orange

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Truvia

We believe sweetness was meant to be enjoyed. That’s why we created products that allow you to reduce sugar, not flavor. Whether you prefer our plant-based stevia leaf or monk fruit sweetness , we’re proud to offer calorie-free, zero sugar products that don’t sacrifice great tasting sweetness.

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Spiced pumpkin cupcakes with orange cream cheese frosting! Each serving contains 40% fewer calories and 96% less sugar* per serving than the full-sugar version. Makes 24 servings.

1HR 10MINS

Total Time

$2.55

Cost Per Serving

Ingredients

Servings

us / metric

Cupcakes

2 cups

Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener

or Truvia Sweet Complete® All-Purpose Monk Fruit Sweetener

Eggs, room temperature, beaten

3/4 cup

Vegetable Oil

1 can
(15 oz)

Pumpkin Purée

1 3/4 cups

All-Purpose Flour

4 Tbsp

Corn Starch

1 Tbsp

Pumpkin Pie Spice

2 tsp

Baking Powder

1 tsp

Baking Soda

as needed

Salt

Frosting

3 cups

Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener

1 pckg
(8 oz)

Reduced-Fat Cream Cheese, softened

1/3 cup

Butter, softened

1 Tbsp

Orange Juice

2 tsp

Zested Oranges

Nutrition Per Serving

VIEW ALL

Calories

317

Fat

23.2 g

Protein

5.5 g

Carbs

91.7 g

Author's Notes

Optional (Will Affect Nutritional Information)

Instead of prepared pumpkin pie spice, you can make your own by combining 1⁄2 teaspoon ground allspice, 1⁄2 teaspoon ground ginger, 1⁄4 teaspoon ground nutmeg and 1⁄4 teaspoon ground cloves.

The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.

Don’t skip sifting the dry ingredients. Doing so will remove any clumps and aerates the ingredients to create lighter pumpkin cupcakes.

Use pumpkin puree and not pumpkin pie filling. The only ingredient in pumpkin puree will be pumpkin.

Decorate with candied pumpkins or sprinkle cinnamon that has been through a metal sifter, on top of the frosting.

Color the frosting orange and green and make pumpkin tops with vines.

*One serving has 150 calories and 1 grams of sugar per serving compared to the full sugar-sweetened serving which have 250 calories and 30 grams of sugar. See nutritional panel for more information.

Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.