3/4 cup (packed) brown sugar
1/4 cup light olive oil (not extra-virgin)
2 large eggs, lightly beaten
1 cup canned unsweetened pumpkin puree
1/4 cup reduced-fat milk
1 1/2 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Frosting: 1 package of low fat cream cheese, 1 cup of powdered sugar, 1/4 cup pure pumpkin puree and 1/2 teaspoon pumpkin pie spice.
Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray with nonstick spray. Mix together baking powder, flour, baking soda, pumpkin pie spice and salt. Set aside.
In a another bowl, mix together the oil and sugar. Next add the eggs, then the pumpkin puree. Add the flour mixture and the milk and mix until its all combined. Spoon batter into muffin cups only filling half way. Bake for 15 – 20 minutes. Let the cupcakes cool and prepare the frosting. Pipe frosting onto cupcakes.