Recipe courtesy of Manouschka Guerrier
Pumpkin's Pumpkin Pupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 571
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 67
- Dietary Fiber
- 4
- Sugar
- 47
- Protein
- 7
- Cholesterol
- 45
- Sodium
- 320
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
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
One 16-ounce can pumpkin
1 cup plain yogurt
16 ounces honey
1 cup vegetable oil
2 teaspoons vanilla extract
Icing:
Two 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.