Festive Dessert!

Pumpkin-Pie Cupcakes
consider these "beauty" bites: They offer up to 26 percent of your daily dose of vitamin A, which keeps skin and hair healthy

Ingredients
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)

Preparation
Heat oven to 350 degrees.  Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined.  Set aside.  Mash granulated sugar and butter in another bowl until combined.  Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla.  Add dry ingredients; stir until just combined.  Pour batter into lined mini muffin cups to three quarters full.  Bake until cupcakes bring back to the touch, 10-15 minutes.  Beat cream cheese, margarine, and confectioner's sugar in a bowl with a hand mixer until smooth.  Add yogurt and remaining 1/2 tsp vanilla; beat until combined.  When cupcakes cool, frost and garnish with zest, if desired.

The Skinny....
111 calories per cupcake, 4.7 g fat (2 g saturated), 14.9 g carbs, 0.5 g fiber, 2.1 g protein

*Recipe from www.Self.com