Alright this is it. Last pumpkin post until next Fall. With Halloween arriving this weekend, I had to pump out one more seasonal treat.
And aren’t these just beauties?!? I mean c’mon, there are pretty desserts and then there are pretty desserts. These are clearly the latter. 100% head-turners right there.
But enough about their looks. Their taste?
MMMMmmmmmMMMMMmmmmmm.......scrumdiddlyumptious!
All the cinnamon and spices in the batter really turn these into anything but an ordinary cupcake. Then topped with a creamy frosting that’s part sweet part tangy, it’s just almost too good to share.
But share you will because for one, you just made 28 and for two, with whole wheat flour, applesauce and pumpkin mixed in, they fall into the ‘healthy’ dessert category for this house.
So go ahead, buy one more can of pumpkin puree and get baking. It’ll be snowing before you know it and we all need something to help us slow down and enjoy all the autumn feels. Enjoy....
Pumpkin Mini Cupcakes with Cream Cheese Frosting
Servings: about 28 mini cupcakes
Slightly Adapted from: Sally’s Baking Addiction
Ingredients:
3/4 C whole wheat flour
1/4 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1/4 C canola oil
1/4 C unsweetened applesauce
2 large eggs
3/4 C packed light or dark brown sugar
1 C canned pumpkin purée
1 tsp vanilla extract
Icing ingredients:
1 8oz container whipped cream cheese, room temp.
1/2 C (1 stick) unsalted butter, room temp.
3 C confectioners’ sugar
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350 F. Line mini cupcake pan with liners or coat with nonstick spray.
Whisk the flours, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl.
In a smaller bowl, whisk the oil, applesauce, eggs, brown sugar, pumpkin purée, and vanilla extract until well combined.
Add the wet ingredients into the dry ingredients and use a whisk to combine well. The batter will be thick.
Spoon the batter into the cupcake pan, filling each cupcake about 3/4 to the top.
Bake for 13-16 minutes or until a toothpick inserted into center comes out clean,
Remove cupcakes from pan and place on wire rack to cool completely before frosting.
Frosting:
In a large bowl, use a mixer to beat the cream cheese and butter together well on high speed. Stop at least once to scrape down the sides of bowl with a rubber spatula.
Add in the confectioners’ sugar, vanilla and salt. Beat on low speed for about a minute then beat on high speed for about 2 minutes or until well combined and creamy and smooth.
Frost the cupcakes and place in the refrigerator covered.
Enjoy
