Recipe courtesy of Manouschka Guerrier
Recipe courtesy of Manouschka Guerrier
Episode:
In The Doghouse
Pumpkin's Pumpkin Pupcakes
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- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 571
- Total Fat
- 33 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 4 g
- Sugar
- 47 g
- Protein
- 7 g
- Cholesterol
- 45 mg
- Sodium
- 320 mg
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 571
- Total Fat
- 33 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 4 g
- Sugar
- 47 g
- Protein
- 7 g
- Cholesterol
- 45 mg
- Sodium
- 320 mg
Ingredients
Pupcakes:
Icing:
Directions
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.
