Wholegrain Pumpkin Cupcakes

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Wholegrain Pumpkin Cupcakes

Yield: 10 cupcakes

INGREDIENTS:

Cupcakes:

1 cup (125 grams) whole wheat or whole spelt flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 large eggs, room temperature

1 cup (8 ounces / 225 grams) canned pumpkin puree

1 cup (200 grams) unrefined, coconut or brown sugar

1/2 cup (120ml) canola or olive oil

Cream Cheese Frosting:

1/2 cup (1 stick / 113 grams) butter, softened

12 ounces (340 grams) cream cheese, softened

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract – optional

1/2 teaspoon cinnamon (you can use more or less) – also optional

1 1/2 cups (195 grams) powdered sugar

Directions

  1. Preheat the oven to 350°F / 175°C. Prepare a muffin tin with 10 paper liners.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
  4. Add the flour mixture to the wet mixture and stir just until combined. Do not over mix!
  5. Divide the batter among the tins and bake for about 20 – 24 minutes, or until a toothpick inserted in the center comes out clean.
  6. For the frosting, beat the butter and cream cheese until soft and smooth. Add the salt, vanilla, maple extract and cinnamon. Add in the powdered sugar, 1/2 cup at a time. Beat until fluffy. Mine was pipable right away, but if yours isn’t, put it in the refrigerator until it’s to the piping consistency you like.

source:  texanerin

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