Clean Eating 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!
Servings: 16 cupcakes, approximately
Ingredients
- CUPCAKE INGREDIENTS:
- 1 cup canned pumpkin (not pumpkin pie filling)
- ½ cup unsweetened almond milk
- 2 large egg whites
- ½ cup oil, light flavored
- ½ cup honey
- 1 tsp. pure vanilla extract
- 2 cups whole wheat pastry flour
- ¼ tsp. salt
- 1 tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- FROSTING INGREDIENTS:
- ½ cup canned pumpkin (not pumpkin pie filling)
- ½ cup unsweetened cocoa powder
- ¼ cup honey
- ¼ cup unsweetened apple sauce
- 1 tsp. 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 1/4 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.