Sweet and soft with just the right amount of spice, these pumpkin cupcakes are lightened up with a few simple ingredient swaps, and they’re a perfect end to a big holiday meal!
This month’s Recipe ReDux theme is Trimming the Table: The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.
When I think of Thanksgiving dessert, I think of pie. Apple pie, pecan pie, cherry pie, and of course, pumpkin pie. I’ve said it before, though: I’m not really a pie person. I will happily eat it if it’s the only option, but what I really want is cake. It’s a good thing I’m in charge of Thanksgiving dessert, then, because that’s exactly what I’m going to get! 🙂 I make cake all the time for no reason at all, so cupcakes feel more special to me– they’re mini individual cakes! They’re cute! You can’t beat that.
I don’t want to miss out on the last hurrah of pumpkin season either, so naturally I’m going to be bringing these lovely pumpkin cupcakes to dinner– complete with pumpkin frosting and as much pumpkin spice as possible.
These are a lighter option than a lot of other cupcakes– they’re made with pumpkin and Greek yogurt instead of butter or oil– but they don’t skimp on flavor. And when you go healthier with the cake part, you can indulge where it really counts: the frosting! 🙂
- 1¼ cup white whole wheat flour
- ½ cup baking stevia or xylitol (or sugar, if you prefer)
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon powdered ginger
- 1 teaspoon pumpkin spice
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ¾ cup pumpkin puree
- ¼ cup plain or vanilla Greek yogurt
- ¼ cup almond milk
- 1 egg, whisked
- 2 cups powdered sugar or powdered xylitol
- 1 tablespoon pumpkin puree
- 1 tablespoon buttery spread
- 1 teaspoon cinnamon
- almond milk, added 1 teaspoon at a time
- Preheat your oven to 350° and line a muffin tin.
- In a mixing bowl, combine the flour, stevia, brown sugar, cinnamon, baking powder, ginger, pumpkin pie spice, nutmeg, and baking soda.
- In a separate bowl, stir the pumpkin, yogurt, milk, and egg together till smooth.
- Add wet into dry and stir until just combined.
- Divide the batter evenly into the tin.
- Bake for 22-25 minutes until the tops have domed and a toothpick comes out clean.
- When the cupcakes have cooled completely, prepare the frosting: in an electric mixer, combine the powdered sugar, pumpkin, buttery spread, and cinnamon.
- Add milk 1 teaspoon at a time until the desired consistency is reached. Be careful not to add too much at once, to avoid runniness.
- Frost your cupcakes and enjoy!
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- Currently Reading: At the Going Down of the Sun by Elizabeth Darrell
- We had our first snow of the season here last weekend! I like snow… as long as I’m warm and indoors– preferably with a cup of tea and a nice blanket– and not outside actually dealing with it. 😉
- When do you do your holiday decorating? We usually don’t do ours until the day after Thanksgiving, but we’re already finished this year. I don’t like to start the Christmas season too early– it seems like stores started playing Christmas music right after Halloween this year– but it is nice to not have to worry about the decorating on top of the usual Christmas rush. I can focus on all the cookie baking I have to do, instead! 😉
- Which brings me to another question: what are your thoughts on Christmas music? I used to be an all-Christmas-music-all-the-time kind of girl, but now I’m a Christmas-music-in-moderation (and only after Thanksgiving!) girl. It’s possible that I’m getting Scrooge-ier as I get older.
- Recipes that caught my eye this week:
– Farro, Mushroom, Cranberry, & Walnut Stuffed Acorn Squash – Running in a Skirt
Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama; Tips & Tricks Link Party; Wow Us Wednesdays; Sunday Fitness & Food Link-Up with Marathons and Motivation and IlkasBlog. For a complete list of where I share, click here.
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