Healthy Pumpkin Cupcakes

Recipe adapted from sheknows.com.

Makes 72 mini cupcakes

Cake:
1 can pumpkin puree
1 6 oz container of Greek yogurt (I used non fat)
1 teaspoon vanilla extract
4 egg whites
1 teaspoon baking soda
1 cup packed brown sugar
3 teaspoons baking powder
2 cups whole wheat cake flour
1/2 teaspoon salt
3-4 teaspoons pumpkin pie spice, depending on how spicy you like it
Cooking Spray

Frosting:
1 package low fat cream cheese
1 - 1 1/2 cups powdered sugar, depending on how sweet you like it
2 teaspoons vanilla extract
1/2 cup chopped pecans
cinnamon

Directions

1. Put cupcake liners in mini cupcake tin.  Lightly spray liners with cooking spray.
2. Preheat oven to 350 degrees F. 
3. Mix pumpkin, yogurt, vanilla, egg whites, and sugar well in large mixing bowl until combined.
4. Sift together baking soda, baking powder, flour, salt, and pumpkin pie spice.  Mix in to pumpkin mixture until completely mixed.
5. Bake cupcakes for about 12 minutes, rotating half way through, or until a toothpick comes out dry when inserted.
6. For frosting, mix room temperature cream cheese, powdered sugar, and vanilla together.  When muffins have cooled, frost and then top with a sprinkle of cinnamon and pecans.

Nutrition Info (not counting the frosting :) )

Calories 26.8

Total Fat 0.0 g

Cholesterol 0.0 mg

Sodium 58.2 mg

Potassium 13.6 mg

Total Carbohydrate 5.9 g

Dietary Fiber 0.3 g

Sugars 3.2 g

Protein 0.9 g