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These whole wheat pumpkin cupcakes are tasty and moist. They are not as sweet as mainstream cupcakes, and the frosting is not as sweet too – so if you want more of a mainstream-type Halloween/Thanksgiving treat, use this recipe.
Makes 15 cupcakes
New quantity:
Total time:9 hours 30 minutes
Inactive: 8 hours 30 minutes
Prep: 30 minutes
Cook: 30 minutes
Ingredients
2 cups whole-wheat flour
1 cup brown sugar, unpacked
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup canned pure pumpkin puree
1/2 cup reduced-fat milk
2 large eggs, lightly beaten
6 tablespoons unsalted butter, softened
Greek yogurt frosting (see below)
Directions
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 15 muffin cups with paper liners and spray with nonstick spray.
2. Place all ingredients (except for frosting) in bowl of food processor and pulse until combined.
3. Spoon batter into muffin tin, filling each cup almost to top.
4. Bake about 20 minutes, or until a wooden toothpick inserted in center comes out clean.
5. Cool a couple minutes in pan on a wire rack, then transfer to wire rack and cool about 20 minutes.
6. Frost with Greek yogurt frosting.
Pumpkin Greek Yogurt Frosting
Ingredients
2 cups plain low fat Greek yogurt (I use Voskos)
1 cup powdered sugar
2 tablespoons canned pure pumpkin puree
1/8 teaspoon ground cinnamon
Directions
1. The night before (sorry, this means planning ahead), place a fine strainer over a small bowl. Place yogurt in strainer. Wrap with plastic wrap and place in the fridge to drain overnight (This step is important, otherwise the yogurt will be too liquid to make proper frosting).
2. Whisk all ingredients using an electric hand mixer on medium speed until they thicken, about 2 minutes.
3. Cover and place in fridge for at least 30 minutes, while cupcakes bake and cool.
4. Spread on cupcakes. Serve immediately.
Nutrition for 1 frosted cupcake
Calories 207.8
Total Fat 6.4 g
Saturated Fat 3.6 g
Cholesterol 39.8 mg
Sodium 125.6 mg
Total Carbohydrate 36.0 g
Dietary Fiber 2.8 g
Sugars 23.0 g
Protein 6.7 g
Weight Watchers Points Plus: 6 points
