1 1/2 cups (375 mL) whole wheat flour

1/2 cup (125 mL) SPLENDA^® No Calorie Sweetener, Granulated

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground nutmeg

1/4 tsp (1 mL) ground cloves

1 egg

1 3/4 cup (430 mL) canned pumpkin

1/2 cup (125 mL) canola oil

1 package (250 g) spreadable low fat cream cheese

1/2 cup (125 mL) SPLENDA^® No Calorie Sweetener, Granulated

1 tsp (5 mL) vanilla extract

Preheat oven to 400⁰ F (200⁰C) and prepare a 12 cup muffin pan with baking spray.

Combine the whole wheat flour, SPLENDA^® Granulated, baking powder, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg in a mixing bowl. 

Beat the eggs thoroughly in a separate bowl.

Add the canned pumpkin and canola oil to the beaten egg. Mix until thoroughly combined.

Combine the mixtures in the two together until just mixed. Do not over mix. The batter will be stiffer than a typical cake or muffin batter.

Spoon the batter equally into the prepared muffin pan, taking the time to evenly smooth the batter in each cup.

Bake for approximately 18 to 20 minutes.

Remove from the pan and cool completely on a wire rack.

Combine the cream cheese, SPLENDA^® Granulated, and vanilla to form an icing

Spread the icing equally over the tops of the thoroughly cooled cupcakes.