I love pumpkin and pumpkin desserts, and I can barely wait until September to start using pumpkin for breakfast, lunch, dinner, and dessert! And when the recipe is as easy as this one, then we’re eating pumpkin cupcakes on a weekly basis. Follow along for a healthy, easy, and fluffy cupcake recipe with fall’s most notable spices!
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For the Cupcakes
Ingredients
Yield: 10 cupcakes
½ cup pumpkin puree
½ cup milk of choice
2 ½ teaspoon pure vanilla extract
2 ½ teaspoon white or cider vinegar
3 tablespoons coconut oil
¾ cups white whole wheat flour
Just under ½ cup sugar or granulated sweetener of choice
2 teaspoons cinnamon
½ teaspoon pumpkin spice (or make your own with ¼ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp ginger, and a pinch of cloves)
½ teaspoon each: baking soda and baking powder
½ teaspoon salt
Instructions
Preheat oven to 350℉
Line a cupcake pan with liners
In a large bowl, combine the first 5 ingredients, and then let sit at least 10 minutes
Sift remaining ingredients in a separate bowl
Pour dry into wet and stir just until evenly mixed
Pour batter into cupcake liners (fill ⅔ of the liner)
Bake for 18 minutes on the center rack
Let cool and add cream cheese frosting
For the Cream Cheese Frosting
Ingredients
⅓ cup cream cheese
1 tablespoon butter of choice
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Instructions
Let cream cheese and butter come to room temperature Beat all ingredients with either an electric mixer or stand mixer Spread on the cupcakes with either a knife or piped through an icing bag
Recipe slightly adapted from Chocolate Covered Katie