Pumpkin and baking spices transform these cupcakes into the ultimate fall treat. Canola oil keeps them tender with little saturated fat.
- 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
- 8 oz cream cheese at room temperature 250 mL
- 1/2 cup granulated sugar 125 mL
- 2 tsp vanilla extract 10 mL
- 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.
1 cupcake with 2 tsp (10 mL) icing
|Total Fat||7 g|
|Saturated Fat||3 g|
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