Pumpkin Cupcakes

Pumpkin Cupcakes
Yield: 24 cupcakes

Ingredients

Cupcakes:
  • 2 1/4 cups white enriched flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups canned pumpkin
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 3 egg whites
  • 2 teaspoons vanilla extract
Frosting:
  • 4 ounces reduced-fat cream cheese
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Make It

1. Preheat oven to 350 degree F. Line 24 muffin cups with cupcake liners.

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

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

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

5. 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:

6. beat cream cheese with powdered sugar and vanilla extract at medium speed until blended.

7. Spread over cool cupcakes and decorate as desired.