Healthy Pumpkin Cupcakes With Chocolate Pumpkin Frosting
Love cupcakes? Me too! These delicious goodies have more good nutrition in them than anything store bought. But shhhh!!! The kids will ever know!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Servings: 16cupcakes, approximately
Calories: 184kcal
Ingredients
Cupcake Ingredients
1cupcanned pumpkin(not pumpkin pie filling)
½cupunsweetened almond milk
2largeegg whites
½cupoil(light flavored)
½cuphoney
1tsp.pure vanilla extract
2cupswhole wheat pastry flour
¼tsp.salt
1tsp.baking soda
1½tsp.ground cinnamon
½tsp.ground ginger
¼tsp.ground cloves
Frosting Ingredients
½cupcanned pumpkin(not pumpkin pie filling)
½cupunsweetened cocoa powder
¼cuphoney
¼cupunsweetened apple sauce
1tsp.pure vanilla extract
Instructions
Preheat oven to 350 degrees F.
Line your cupcake tins with cupcake papers or grease the tin itself.
In a large mixing bowl, whisk together your pumpkin, almond milk, egg whites, safflower oil, honey and vanilla extract.
In a second mixing bowl, whisk together your flour, salt, baking soda, cinnamon, ginger and cloves.
Whisk the flour mixture into the liquid mixture and blend well. If your batter is too thick, add a little extra almond milk (about ¼ cup at a time until you reach a thick, yet runny consistency.)
Pour into tins, and place in the oven for 15-20 minutes or until a toothpick stuck in the middle of a cupcake comes out clean.
For the frosting, place all ingredients in a small mixing bowl, and whisk until well blended.
Remove cupcakes from oven, allow to cool and spread frosting over the tops.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.