Crustless Mini Pumpkin Pies
Ingredients
The batter
-
⅔
cup
white whole wheat flour
-
¼
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
2
teaspoons
pumpkin pie spice
The filling
-
1
15 oz can
pumpkin puree
-
½
cup
sugar
-
¼
cup
brown sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
¾
cup
fat free half and half
For serving
-
12
tablespoons
fat free Reddiwhip or other canned whipped cream
Instructions
- Preheat the oven to 350°F and line 12 muffin cups with cupcake liners, lightly misting them with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla, and half and half, mixing until smooth.
- Add the dry ingredients to the wet ingredients and whisk until fully combined.
- Fill the muffin liners evenly with the batter and bake for 20 minutes.
- Allow to cool in the pan before transferring to the refrigerator to chill.
- Serve chilled with a spray of whipped cream on top.
Nutrition Facts (estimated)
Servings
12
Calories
114
Total fat
1g
Total carbohydrates
22g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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