Pumpkin Ginger Cupcakes

2  cups		almond meal
1-1/5  ounces		sugar free instant butterscotch pudding mix
2  teaspoons		baking soda
1/10  teaspoon		salt
1  tablespoon		ground cinnamon
1/2  teaspoon		ground ginger
1/2  teaspoon		ground allspice
1/4  teaspoon		ground cloves
1/3  cup		splenda
1/4  cup		brown sugar splenda
4		eggs
1  teaspoon		vanilla extract
15  ounces		pumpkin puree
1  container		Dannon Light & Fit Greek Yogurt

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Ginger Cupcakes ingredients. The serving size for any ingredient in Pumpkin Ginger Cupcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

preheat oven to 350 degrees. grease 24 muffin cups. wisk together the almond meal, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves in bowl, set aside.

beat yogurt, Splenda sugar, splenda brown sugar until light and fluffy. add eggs one at a time. beat in vanilla and pumpkin puree add dry ingredients. fill each cupcake holder.

Bake for 25-30 mins or a bit longer until center come out clean.