Pumpkin Cupcakes

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Pumpkin Cupcakes

These delicious, fragrant pumpkin cupcakes are made with whole-wheat flour and frosted with a tasty pumpkin-cream-cheese frosting.

Pumpkin Cupcakes
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 12 cupcakes
New quantity:
Ingredients
Cupcakes:
  • Olive oil spray for pan
  • 1½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¾ cup (packed) brown sugar
  • ¼ cup light olive oil (or coconut oil - nuke briefly to liquify it)
  • 2 large eggs, lightly beaten
  • 1 cup pure pumpkin puree
  • ¼ cup milk
Frosting:
  • 1 (8 oz) package neufchatel cheese (or reduced fat cream cheese), at room temperature
  • ¼ cup pure pumpkin puree, strained (place in a colander to get rid of extra liquids)
  • ½ teaspoon pumpkin pie spice
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the liners with olive oil spray.
  2. Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In a separate bowl, whisk together the sugar and oil. Add the eggs, the pumpkin puree and the milk, whisking to combine.
  4. Add the liquid mixture to the flour mixture. Mix just until combined.
  5. Spoon the batter into the prepared muffin cups. Bake about 20 minutes, or until a wooden toothpick inserted in center of one of the cupcakes comes out clean.
  6. Cool the cupcakes 5 minutes in pan on a wire rack, then transfer to the wire rack and cool about 20 minutes.
  7. While the cupcakes are cooling, prepare the frosting. In a medium bowl, using an electric hand whisk, beat the cream cheese to soften. Add the pumpkin puree and the pumpkin pie spice, then gradually add the powdered sugar. Keep beating 2 more minutes, stopping once to scrape the side of the bowl with a spatula, until creamy and thick.
  8. Spoon the frosting into a quart-size Ziploc bag. Cut a corner with clean kitchen scissors and use to pipe the frosting onto the cupcakes, or spread the frosting on the cupcakes with a spatula.
Notes
The cupcake batter contains very little fat and so they might become slightly cracked on top. Don't worry about it - they are still delicious and the frosting will hide the cracks. Alternatively, you could increase the oil to a ⅓ cup.
Nutrition Per Serving
Serving size: 1 cupcake; Calories: 257; Total Fat: 9g; Carbohydrates: 44g; Sugars: 29g; Sodium: 270mg; Fiber: 3g; Protein: 5g

 
Pumpkin Cupcakes