How to Make Healthy Pumpkin Spice Cupcakes
This recipe for healthy pumpkin cupcakes transforms the classic favorite into a guilt-free indulgence. By substituting refined sugars with natural sweeteners, using whole grain flour, and incorporating nutrient-dense ingredients, these cupcakes maintain their delicious flavor and moist texture while offering a more wholesome treat.
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 large eggs (room temperature)
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil (melted)
- 1/2 cup coconut sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 8 ounces light cream cheese (softened)
- 1/4 cup Greek yogurt
- 1/4 cup powdered coconut sugar (or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Chopped pecans or walnuts
- Pumpkin seeds
- A sprinkle of ground cinnamon
- Prepare the Batter:
Preheat the Oven: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
Combine Wet Ingredients: In another bowl, beat the eggs, then whisk in the applesauce, melted coconut oil, and coconut sugar until well combined. Stir in the pumpkin puree, vanilla extract, and almond milk.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Bake the Cupcakes:
Fill Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting:
Mix Frosting: In a large bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy. Gradually add the powdered coconut sugar, vanilla extract, and ground cinnamon, beating until well combined and fluffy.
- Assemble and Serve:
Frost Cupcakes: Once the pumpkin spice cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
Optional Toppings: Sprinkle with chopped pecans, pumpkin seeds, or an extra dash of cinnamon if desired.
Enjoy: Serve immediately or store in the refrigerator until ready to enjoy.
- For best results, spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cupcakes dense.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Have Fun Baking!