Friday recipe: pumpkin cupcakes

October 1, 2010 —

I’m on a dessert recipe kick (see last week’s black-bean brownies), but when the seasons change all I want to do is curl up with a warm drink and something sweet to eat. This recipe for pumpkin cupcakes is from NPR’s Kitchen Window food blog. It includes recipes for four other healthy cupcakes, so it’s definitely worth checking out.

This recipe reminds me of the pumpkin cake I posted last fall, but it’s in cupcake form. And who doesn’t love a cupcake? I also learned that pumpkin is a “power food, rich in vitamins A and C, potassium, fiber and manganese.” All the more reason to make these!

Pumpkin cupcakes

Makes 18 cupcakes

1 cup whole-wheat flour
1 cup white all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1 teaspoon maple syrup
1 teaspoon honey
1 cup low-fat buttermilk


4 ounces fat-free cream cheese
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions: Preheat oven to 325 degrees.

Combine flours, baking soda, baking powder, sugar, salt and spices in one bowl. Combine pumpkin, applesauce, syrup, honey and buttermilk in another bowl, mixing until combined. Slowly add liquids to dry ingredients, folding until combined. Spray cupcake pan or add holders and fill 3/4 full with batter. Place in oven for 20 to 25 minutes or until a knife inserted into the cake comes out clean. Place cakes onto a rack and cool.

For frosting, use a food processer, mixer or blender to mix cream cheese, sugar and vanilla until smooth. Scrape sides and bottom and process again. There should not be any lumps. Spread on top of cupcakes.