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Easy Pumpkin Cupcakes with Cream Cheese Frosting


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

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