3tablespoonsbuttersoftened (but not warm), cut into pieces
Heaping 1/2 cup powdered sugarsifted
Preheat oven to 350 F. Spray with cooking spray or line with paper liners 2 12-cup muffin tins.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In mixer at medium speed, beat together the Truvia, Yoplait Greek yogurt and the canola oil. Add eggs, one at a time, beating well after each addition. Beat in the pumpkin until mixture is well combined. Turn off mixer and scrape down sides of bowl and stir everything together.
Add the flour mixture all at once and turn mixture on low. Slowly beat until almost no traces appear, then turn up to medium to mix it all together, but no more than 30 seconds. Overbeating the batter can cause your cupcakes to sink in the middle!
Fill muffin tin cups about 2/3 full.
Make the Streusel
Combine all streusel ingredients except for the butter and mix well. Add butter pieces and work together with your fingers until mixture just starts to clump together.
Sprinkle streusel topping over batter in pans (about 1/2 tablespoon for each cupcake).
Bake in preheated oven for 22-24 minutes. Remove from oven and allow cupcakes to cool in pan for 15 minutes. Remove from pan and cool completely on wire racks.
For the Glaze
Add the Mapleine and 1 tablespoon of the milk to the powdered sugar. Mix together completely and add drops of additional milk until you reach the desired drizzling consistency.
This recipe for Pumpkin Mini Cakes with Cinnamon Streusel Topping was printed from AmandasCookin.com - https://amandascookin.com/pumpkin-mini-cakes-cinnamon-streusel-topping/ and can only be printed for education or personal use.