Healthy Pumpkin Spice Cupcakes
We turned everybody’s favourite autumn latte into a healthy cupcake.
| Servings | Prep Time | Cook Time |
| 12cupcakes | 20minutes | 20minutes |
| Servings | Prep Time |
| 12cupcakes | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 egg
- 1 3/4 cup canned pumpkin
- 1/2 cup canola oil
- Icing
- 1 package spreadable low fat cream cheese (250 g)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Servings: cupcakes
Units:
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Ingredients
Servings: cupcakes
Units:
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Instructions
- Preheat oven to 400⁰ F (200⁰C) and prepare a 12 cup muffin pan with baking spray.
- Combine the whole wheat flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg in a mixing bowl.
- Beat the eggs thoroughly in a separate bowl. Add the canned pumpkin and canola oil to the beaten egg. Mix until thoroughly combined.
- Combine the mixtures in the two together until just mixed. Do not over mix. The batter will be stiffer than a typical cake or muffin batter.
- Spoon the batter equally into the prepared muffin pan, taking the time to evenly smooth the batter in each cup. Bake for approximately 18 to 20 minutes.
- Remove from the pan and cool completely on a wire rack. Combine the cream cheese, granulated sugar, and vanilla to form an icing Spread the icing equally over the tops of the thoroughly cooled cupcakes.
Recipe Notes
Serving Size: 1 cupcake, Amount per Serving:
Total Calories: 200, Calories from Fat: 117, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 30 mg, Sodium: 340 mg, Total Carbohydrates: 18 g, Fibre: 3 g, Sugars: 3 g, Protein: 5 g
