Description
These pumpkin spice cupcakes with cinnamon and a healthy cream cheese frosting are the perfect 35-minute fall treat.
Ingredients
Scale
Pumpkin Spice Cupcakes:
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the pumpkin puree, brown sugar, white sugar, applesauce, vanilla extract and eggs using a spatula.
- Slowly stir in the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Mix together until everything is thoroughly combined.
- Pour the batter into the cupcake-lined muffin tins 3/4 of the way full and bake for about 18-20 minutes or until it passes the toothpick test. Remove the cupcakes from the oven when done and let rest for 5-10 minutes.
- In the meantime, add cream cheese, greek yogurt, vanilla and powdered sugar in a medium bowl. Using an electric hand mixer, and blend until the mixture is smooth, about 2-3 minutes.
- Frost the top of the cupcakes cake. Serve and enjoy!
- Store in the refrigerator until ready to serve.
