Ingredients
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
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.
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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By LaceyMA
on March 24, 2011
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PUP-cakes people. Not CUP-cakes. They're doggy treats :P
Anyway, my Spaniels loved them.
By dkla
encino, CA
on October 24, 2010
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Yes, the recipe makes 2 dozen not 1 dozen. The cupcake is very dense and doesn't really rise, leaving it the texture of a flourless cake. The taste is just okay. I made these as a healthy alternative for my son's birthday school cupcakes. I let him try one, as well as my daughter, and although they ate them (hey, it is a cupcake with frosting, they had a little trouble swallowing them down because they are so thick and heavy. I decided to make the traditional cream cheese frosting so that people would eat them and hopefully mask the texture. There were no reviews for this and had not been tested in the Food Network kitchens so I kind of learned my lesson on this one...read the reviews first!
By Rebchef
on October 23, 2010
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This recipe yields 2 dozen cupcakes (not 1 dozen as it states. I doubled the recipe and ended up with 4 dozen! Very moist and great as a breakfast muffin without the frosting but too wholesome / heavy to be a cupcake.
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