Source: Chef Guadalupe Garcia-de-Leon | Catégorie: Cuisson au four, Desserts

Pumpkin Cupcakes

Pumpkin and baking spices transform these cupcakes into the ultimate fall treat. Canola oil keeps them tender with little saturated fat.

Pumpkin Cupcakes

INGRÉDIENTS

  • Cupcake
  • 1 cup all-purpose flour 250 mL
  • 1 cup whole wheat flour 250 mL
  • 2 Tbsp baking powder 30 mL
  • 1/3 cup granulated sugar 75 mL
  • 1/3 cup brown sugar 75 mL
  • 1/2 tsp cinnamon 2 mL
  • 1/2 tsp ground cloves 2 mL
  • 1 tsp ground ginger 5 mL
  • 1/2 tsp salt 2 mL
  • 3 eggs, separated
  • 2 cups canned pumpkin purée 500 mL
  • 1/4 cup canola oil 60 mL
  • 1 cup milk 250 mL
  • 1 tsp vanilla extract 5 mL
  • Icing
  • 8 oz cream cheese at room temperature 250 mL
  • 1/2 cup granulated sugar 125 mL
  • 2 tsp vanilla extract 10 mL

PRÉPARATION

  • 1. Preheat oven to 400°F (200 °C). Line muffin tin with paper cups.
  • 2. In large bowl, combine flours, baking powder, sugars, cinnamon, clove, ginger and salt. Set aside.
  • 3. In mixing bowl, beat egg whites until they form peaks, about 3 minutes. Transfer egg whites to another bowl.
  • 4. To mixing bowl, add pumpkin purée, canola oil, milk, vanilla and yolks. Beat until smooth. Then add flour mixture and mix until just combined. Fold in egg whites.
  • 5. Fill each muffin cup to 2/3 full. Bake for about 20 minutes or until toothpick inserted in middle of cupcake comes out clean. Let cool.
  • 6. In bowl, mix all icing ingredients until smooth. When cupcakes are cool, top with icing.

RENDEMENT

24 cupcakes

PORTION

1 cupcake with 2 tsp (10 mL) icing

VALEUR NUTRITIVE

Per Serving

Calories140
Lipides7 g
Gras saturés3 g
Cholestérol35 mg
Glucides19 g
Fibres1 g
Sucres11 g
Protéines3 g
Sodium140 mg
Potassium65 mg