Wholegrain Pumpkin Cupcakes


Wholegrain Pumpkin Cupcakes

Yield: 10 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


  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


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