Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes 1 ¾ Cup of Pumpkin (which is ½ of a large can of pumpkin) (not pumpkin pie mix) ¾ Cup Splenda Granular 2 eggs 1 can of evaporated milk 1 ½ teaspoons of pumpkin pie spice 18 snackwell sugar free sugar cookies In a bowl Mix with a Wisk pumpkin, splenda and spice together, add eggs and evaporated milk and Wisk. In cupcake pans put paper liners add 1 snackwell cookie to the bottom of each paper and fill with pumpkin mixture (about ½ inch from top) and bake at 375° for approx. 25 min. or until a knife inserted in the middle comes out clean. Serving size 1 Calories - 93.5 Fat - 3.5 grams Carbs - 12.77 grams Protein - 2 ½ grams ENJOY! Doris

Sounds great Doris! Thanks for posting! Jan

I tried these and they were great. I will be making them for Thanksgiving. Thank you for the recipe. Paula Chumbley