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: For nutritional information on all the ingredients in Pumpkin Ginger Cupcakes just click on each ingredient name. Then adjust the serving size for any Pumpkin Ginger Cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.