Light Pumpkin Spice Mini Cakes

Light Pumpkin Spice Mini Cakes
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Ingredients

Nonstick cooking spray,
2 eggs,
3/4 cup sugar,
1 teaspoon cinnamon,
1/2 teaspoon ginger,
1 cup flour,
1 teaspoon baking powder,
4 tablespoons non-fat milk,
1 tablespoon butter,
4 teaspoons pumpkin puree,
1 teaspoon vanilla,
4 ounces low-fat cream cheese,
1 1/2 teaspoons sugar,
1/2 teaspoon vanilla,
30 pecan halves

Instructions

  1. Spray silicone mini muffin tray with non-stick spray. In an electric mixer, beat the eggs with the sugar on medium speed until thick and pale yellow. In a small bowl, sift together the flour, baking powder, cinnamon and ginger.
  2. In the meantime, place the milk and the butter in a glass measuring cup. Microwave for 40 seconds. Add the pumpkin to the milk and butter and set aside. Gradually add flour mixture to egg and sugar mixture on low speed. Gently stir in milk and pumpkin mixture, then vanilla. Gradually add flour mixture to egg and sugar mixture on low speed. Gently stir in milk and pumpkin mixture, then vanilla. Pour 4 cups of water into pot.
  3. Place 1 tablespoon of batter into each well in tray. Set tray on roasting rack and place in pot. Set to OVEN to 325°F for 15 minutes, checking for doneness after 12 minutes. Cover and cook until a toothpick stuck into the center of the cake comes out clean (for subsequent batches, reduce cook time by 3-4 minutes). Let cool. Combine cream cheese, sugar and vanilla, and top muffins with about 1 teaspoon of frosting. Top with a pecan half.

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