Pumpkin Cupcakes
Ingredients
- 2 cups Whole Wheat pastry flour
- 1 tsp baking powder
- 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 pumpkins
Icing Ingredients
- 1 8 oz packages low-fat cream cheese
- 2 Tbsp Skim milk
- 1 tsp vanilla
- 3 packets stevia
- 1 Lemon Zest
Cupcakes 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 Directions
- Blend until smooth with an electric mixer. Ice the cooled cupcakes and enjoy.
- Prep time: 15 minutes
- Cook time: 20-30 minutes
- Total time: 45 minutes
Yield: Makes 18 cupcakes