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Spiced Pumpkin Cupcakes

Photo: William Brinson
Prep time 30 mins
Bake time 15 mins
Yield Yield: 24 mini cupcakes (serving size: 1 mini cupcake with frosting)

Ingredients

  • 3/4 cup whole-wheat pastry flour (or all-purpose)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup canned or pureed, steamed pumpkin
  • 1/4 cup plain yogurt (not nonfat)
  • Frosting:
  • 4 tablespoons unsalted butter, at room temperature
  • 6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • Pinch of salt

Nutrition Information

  • calories 101
  • fat 6 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 82 mg
  • calcium 30 mg

How to Make It

  1. Make cupcakes: Preheat oven to 375°F. Line 24 mini muffin cups with paper liners. In a bowl, whisk first five ingredients.

  2. In a separate bowl, using an electric mixer at medium-high speed, beat butter and sugar until light, 3 minutes. Whisk egg and pumpkin in a bowl, then beat into butter mixture, scraping down sides of bowl. With mixer on low speed, add flour mixture and yogurt alternately, beginning and ending with flour. Spoon 1 heaping Tbsp. batter into each muffin cup.

  3. Bake until cupcakes spring back when touched lightly, 12 to 15 minutes. Let cool in tin on a wire rack for 5 minutes, then remove from pan and let cool completely on rack.

  4. Make frosting: Beat all ingredients with an electric mixer on medium-high speed until light, 3 minutes. Spread onto cupcakes and serve.