A Healthier Pumpkin Cupcake.

Last fall, I made some delicious pumpkin cupcakes. I made them over and over and over again. And then I ate them for breakfast, lunch and dinner.

My goal yesterday was to try another pumpkin cupcake, but this time make it a bit on the healthier side. That way I could really eat it for breakfast, lunch and dinner.

One thing I am not good at: staying out of cake and cookie batter. Major fail.

Chew gum. It helps.

Loved the way these turned out. All whole wheat flour, much less sugar, and no oil. Of course, there is still butter. I mean, who do you think I am?

The cupcakes were still fluffy and moist. I put them in the fridge and snuck eighteen a few bites. They got just a tiny bit dry in the fridge, but as soon as I left them out at room temperature again, they were as fluffy as clouds.

They tasted so incredible, I could barely tell they were a healthier version.

Of course I couldn’t leave it at that. Me let things be? Never.

I whipped up some pumpkin spice cream cheese frosting to pile on top. It made the cupcakes much happier. They feel whole. It keeps them warm.

A Healthier Pumpkin Cupcake

makes 48 mini cupcakes or 24 regular cupcakes

1/2 cup butter

1 3/4 cup whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/3 cup brown sugar

1 egg

1/2 cup pumpkin

1 large banana, mashed (about 2/3 cup)

1 teaspoon vanilla

1/4 cup milk

1 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350.

In a stand mixer cream butter and sugar until fluffy. Add egg and vanilla and blend. Add pumpkin and banana. Stir in flour, baking soda and powder, and spices. Add milk and mix until batter is smooth. Fill baking cups 3/4 full. Bake mini cupcakes for 11-13 minutes and regular cupcakes for 20-25.

Pumpkin Spice Cream Cheese Frosting
1/4 cup butter, softened

8 ounces cream cheese

2 teaspoons vanilla

1 teaspoon pumpkin spice

2-3 cups powdered sugar, depending on desired consistency

Cream butter and cream cheese together until smooth. Add vanilla and pumpkin spice. Gradually add in sugar and mix until desired consistency is reached. If mixture is too thick or dry, add some milk 1 tablespoon at a time.

I’m taking these cupcakes on a road trip today to visit some very special people. Hope they are a hit!