Pumpkin Cupcakes
Servings
24
servingsCalories
140
kcalServing Size
1
cupcake with 2 tsp icingPumpkin and baking spices transform these cupcakes into the ultimate fall treat.
Ingredients
- Cupcake
1 cup 250 ml all-purpose flour
1 cup 250 ml whole wheat flour
2 tbsp 30 ml baking powder
1/3 cup 75 ml granulated sugar
1/3 cup 75 ml brown sugar
1/2 tsp 2 ml cinnamon
1/2 tsp 2 ml ground cloves
1/2 tsp 2 ml salt
3 3 eggs, separated
2 cups 500 ml canned pumpkin purée
1/4 cup 60 ml canola oil
1 cup 250 ml milk
1 tsp 5 ml vanilla extract
- Icing
8 oz 250 g cream cheese at room temperature
1/2 cup 125 ml granulated sugar
2 tsp 10 ml vanilla extract
Directions
- Preheat oven to 400°F (200 °C). Line muffin tin with paper cups.
- In large bowl, combine flours, baking powder, sugars, cinnamon, clove, ginger and salt. Set aside.
- In mixing bowl, beat egg whites until they form peaks, about 3 minutes. Transfer egg whites to another bowl.
- To mixing bowl, add pumpkin purée, canola oil, milk, vanilla and yolks. Beat until smooth. Then add flour mixture and mix until just combined. Fold in egg whites.
- Fill each muffin cup to 2/3 full. Bake for about 20 minutes or until toothpick inserted in middle of cupcake comes out clean. Let cool.
- In bowl, mix all icing ingredients until smooth. When cupcakes are cool, top with icing.
Nutrition Facts
24 servings per container
Serving Size1
- Amount Per ServingCalories140
- % Daily Value *
- Total Fat
7g
9%
- Saturated Fat 3g 15%
- Cholesterol 35mg 12%
- Sodium 140mg 7%
- Potassium 65mg 2%
- Total Carbohydrate
19g
7%
- Dietary Fiber 1g 4%
- Total Sugars 11g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
