Whole-Wheat Pumpkin Cupcake w/Cream Cheese Frosting


3/4 cup (packed) brown sugar
1/4 cup light olive oil (not extra-virgin)
2 large eggs, lightly beaten
1 cup canned unsweetened pumpkin puree
1/4 cup reduced-fat milk
1 1/2 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Frosting: 1 package of low fat cream cheese, 1 cup of powdered sugar, 1/4 cup pure pumpkin puree and 1/2 teaspoon pumpkin pie spice.


Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray with nonstick spray. Mix  together baking powder, flour, baking soda, pumpkin pie spice and salt. Set aside.

In a another bowl, mix together the oil and sugar. Next add the eggs, then the pumpkin puree. Add the flour mixture and the milk and mix until its all combined. Spoon batter into muffin cups only filling half way. Bake for 15 – 20 minutes. Let the cupcakes cool and prepare the frosting. Pipe frosting onto cupcakes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s