By special request, Pumpkin Pie Cupcakes

Fall is here and it is time to fill the house with fragrant pumpkin pie spices. The kids are back in school so that also means parents are busy with fundraisers and school events. Last fall my Pumpkin Pie Cupcakes were a huge hit at bake sales, school events, and get-togethers. Recently a loyal follower of mine asked if I would please blog about these delicious cupcakes and share the recipe. So this blog post comes to you by special request!

Pumpkin spice! Love it or hate it, it is that time of year! Personally I love this time of year with all of the beautiful fall colors and spices that come with it. Spices do not just excite your senses but also provide a wealth of nutrients such as antioxidants, essential oils, phyto-nutrients, vitamins, and minerals all of which promote overall wellness. Cinnamon has been highly sought after for many centuries, even as far back as Biblical times. It is my favorite spice as it provides a bounty of essential oils and is easily added to so many savory dishes. I love to sprinkle it on my toast and oatmeal in the mornings. So delicious!

Pumpkin is packed with nutrients and there is no need to bother with using a whole fresh pumpkin if you don’t have time for it. Simply buy canned pumpkin, sold as pumpkin puree or solid-pack. Avoid pumpkin pie filling as it has added ingredients and flavors. Pumpkin is a storehouse of vitamins A, C, and E and one cup of pumpkin has more potassium than a medium-sized banana.

You can use the frosting recipe I provide in the recipe or leave it off. The cupcakes are every bit as delicious without the frosting; the frosting just adds a bit of decadence. The recipe calls for Neufchâtel cheese which has a third less fat than cream cheese and you will find it in the same area as cream cheese in the grocery store. Neufchâtel cheese has a similar taste and texture to cream cheese and performs the same in recipes. So keep that in mind any time you find a recipe that calls for cream cheese!

I hope this recipe brings you much joy as you bake them and then devour them! If you try the recipe, please come back to comment and let me know what you think. Happy baking!

**recipe adapted from cookbook “Best Lunchbox Ever” by fellow registered dietitian Katie Sullivan Morford,  this cookbook is a must! Lots of great food ideas  for your kids!

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Pumpkin Pie Cupcakes
Time to enjoy the delightful aroma of fall spices and get busy baking! Bring these delicious cupcakes to bake sales, family gatherings, church events, school functions, etc. They are sure to be a hit and you will have comfort of mind knowing you provided a yummy baked good that is a good source of nutrition.
Prep Time 30 minutes (includes time frosting)
Cook Time 18-20 minutes
Prep Time 30 minutes (includes time frosting)
Cook Time 18-20 minutes
  1. Preheat oven to 350 degrees. Line muffin tin with paper cups and set aside.
  2. In a medium bowl, whisk together both flours, baking powder, baking soda, salt, and spices.
  3. In a small bowl or liquid measuring cup, measure the buttermilk and set aside.
  4. In a large bowl, whisk together the sugar, applesauce, maple syrup, egg, vanilla, and pumpkin puree until smooth. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.
  5. Pour the batter into the prepared muffin tin, filling each about two-thirds full. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 18-20 minutes.
  6. Let cool completely on a wire rack.
  7. To make the frosting: In a medium bowl, add the Neufchâtel cheese, butter, powdered sugar, and maple syrup and stir vigorously until creamy.
  8. Spread the frosting on the cooled cupcakes or spoon the frosting into a quart-sized plastic bag, snip off a corner with scissors and pipe onto the cupcakes.
  9. Store in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes may be stored in the freezer for up to 3 months.
Recipe Notes

Nutrition information per cupcake: 232 calories, total fat 5 gm, saturated fat 3 gm, monounsaturated fat 2 gm, sodium 176 mg, total carbohydrate 45 gm, dietary fiber 1 gm, protein 3 gm

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