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Recipe Summary test

Yield:
24 cupcakes
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Ingredients

Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. Line 24 muffin cups with cupcake liners.

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  • In a large bowl, combine flour,whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

  • In a small bowl, combine canned pumpkin and unsweetened applesauce and set aside.

  • In a large bowl, cream together canola oil and sugar until well blended (about 5 minutes). Beat in egg whites and vanilla extract.

  • Gradually stir in flour and pumpkin mixtures and spoon batter into muffin cups. Bake 23 to 25 minutes until a toothpick inserted in the center comes out clean. Leave cupcakes in pan 5 minutes, then cool completely on wire racks.

For frosting:
  • beat cream cheese with powdered sugar and vanilla extract at medium speed until blended.

  • Spread over cool cupcakes and decorate as desired.

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