Ingredients

Cupcakes

• ½ cup Purecane™ Baking Sweetener 
• 6 Tbsp. butter (room temperature)
• 2 tsp. ground cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. pumpkin pie spice
• 1½ cups all-purpose flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. coarse kosher salt
• 2 large eggs
• 1 cup 100% pumpkin puree
• 2 tsp. vanilla extract
• ½ cup 0% plain Greek yogurt (divided)

Cream Cheese Frosting 

• 8oz package of cream cheese
• ½ stick butter softened
• 1 teaspoon ground cinnamon
• 5 teaspoons Purecane™ Baking Sweetener 
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 350°F and butter silicone muffin tins.
2. Cream Purecane™ Baking Sweetener  and butter together for 3 minutes on medium-high speed. 
3. Meanwhile, create your spice mixture in a small bowl; combine cinnamon, ginger, and pumpkin pie spice. 
4. Combine flour, baking powder, baking soda, and salt in a medium bowl. Add in the spice mix and whisk to combine (a fork works!).
5. Add eggs, one at a time, to the butter mixture. Let each combine for 30 seconds.
6. Add pumpkin puree and vanilla extract. Mix until fully combined.
7. With the mixer on low speed, add 1/2 of flour mixture to butter mixture. Mix until just combined. Add 1/4 cup of greek yogurt. Repeat. 
8. Split the batter between 12 muffin cups and bake for about 22 minutes, until the tops bounce back to the touch. Let cool before applying the frosting.
9. While your cupcakes are baking, start the frosting by mixing the cream cheese and butter together.
10. Add in the cinnamon, 5 teaspoons of Purecane™ Baking Sweetener, and vanilla. Mix to combine.
11. Chill the frosting while the cupcakes are baking.
12. Enjoy!

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