Heirloom Meals: Savoring Yesterday's Traditions Today

Pumpkin Cupcakes

Ingredients

2 cups whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp allspice
4 eggs
4 Tbsp canola oil
2/3 cups applesauce
1 cup lowfat buttermilk
1/2 cup brown sugar
1 3/4 cups pumpkin

Directions

Preheat oven to 350 degrees
In a medium bowl whisk together the first 8 ingredients (all the dry ingredients).
In a large bowl, whisk together the eggs, canola, applesauce, buttermilk, brown sugar and pumpkin. Once that is well blended, add the flour mixture in 3 batches to make sure it is well incorporated.
Fill cupcake tins about 3/4 full. I recommend using a non-stick cupcake tin. Place in middle of the oven and bake for 20-30 minutes until your tester comes out clean and the cupcake springs back when you touch it. Remove from oven and let cool before icing.

Icing

Ingredients

1 8 oz packages of low-fat cream cheese
2 Tbsp skim milk
1 tsp vanilla
3 packets stevia
Zest of one lemon
Blend until smooth with an electric mixer. Ice the cooled cupcakes and enjoy.

Directions

Blend until smooth with an electric mixer. Ice the cooled cupcakes and enjoy.

Servings

Makes 18 cupcakes.


Categories: Carole's Concoctions, Special Diets

Tags: dessert, diabetes-friendly