Healthy Pumpkin Cupcakes with Cream Cheese Frosting

INGREDIENTS

for the cupcakes

2 1/4 cups

white whole wheat flour or gluten-free* flour (measured like this)

2 3/4 tsp

homemade pumpkin spice (see Notes)

1 1/2 tsp

baking powder

3/4 tsp

baking soda

1/2 tsp

salt

1/2 tbsp

coconut oil or unsalted butter, melted

large egg whites, room temperature

2 tsp

vanilla extract

1 tbsp

vanilla stevia

3/4 cup

pumpkin purée (not pumpkin pie mix!)

1/4 cup

plain nonfat Greek yogurt

10 tbsp

nonfat milk

for the frosting

1 cup

plain nonfat Greek yogurt

8 oz

(1 block) light or fat-free cream cheese, well softened

servings (16g) sugar-free, fat-free instant cheesecake pudding mix (see Notes)

5/8 tsp

vanilla stevia, or adjusted to taste