Pumpkin's Pumpkin Pupcakes

Total Time:
1 hr
20 min
20 min
20 min

12 cupcakes

  • Pupcakes:
  • 2 1/2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 (16-ounce) can pumpkin
  • 1 cup plain yogurt
  • 16 ounces honey
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • Icing:
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 4 tablespoons plain yogurt
  • 1/2 cup powdered cactus honey
  • 1/2 teaspoon grade "B" maple syrup
  • 1/2 teaspoon vanilla extract
  • Special equipment: 12 capacity cupcake tin, cupcake liners

  • Preheat the oven to 350 degrees F.

  • In a medium mixing bowl, mix the whole-wheat flour, baking powder, baking soda, cinnamon, and ginger. In a separate larger bowl, mix the canned pumpkin, yogurt, honey, vegetable oil, and vanilla. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed with a hand mixer. Put the cupcake liners in the cupcake tin and fill the liners about 3/4 of the way, being careful not to overfill. Bake until a toothpick inserted into a pupcake comes out clean, about 18 to 20 minutes. Remove the pupcakes from the pan and cool on cooling rack, about 20 minutes.

  • For the icing, mix all ingredients until well combined. Ice the pupcakes when completely cooled.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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