Pumpkin Cupcakes with Maple Cream Frosting

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 3.8 g
  • Cholesterol: 41.6 mg
  • Sodium: 114.8 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Pumpkin Cupcakes with Maple Cream Frosting calories by ingredient


Introduction

A delicious treat any time of year. Can also be made without the frosting for a breakfast treat. A delicious treat any time of year. Can also be made without the frosting for a breakfast treat.
Number of Servings: 12

Ingredients

    Cupcakes:
    1 cup plus 2 tbsps wheat flour
    3/4 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp ground ginger
    1/2 cup splenda brown sugar
    3/4 cup canned pumpkin
    2 eggs
    1/2 cup apple sauce, unsweetened

    Frosting:
    2 oz light cream cheese, softened
    3 tbsps light butter, softened
    1 cup powdered sugar
    1 tbsp maple syrup

Directions

1. Heat oven to 350. Line muffin pan with baking cups (12 cups)
2. In a large bowl, whisk together flour, cinnamon, baking soda, and ginger. Whisk in brown sugar. Whisk in pumpkin, eggs, and apple sauce until smooth.
3. Fill baking cups evenly (about 2/3 full). Bake 20 -25 minutes or until centers spring back when touched. Remove from pan; cool completely on wire rack.
4. In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add maple syrup; beat at medium low speed until smooth.
5. Spread frosting over cooled cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user TURTLE1778.