pumpkin cupcakes with cream cheese frosting


1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 15-ounce can pumpkin

3/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ground cloves

pinch ground white pepper (optional)

pinch of ground nutmeg

3/4 cup packed brown sugar

1/2 cup canola oil

1 eggs

1 tsp vanilla extract

2 Tbsp molasses

cream cheese frosting:

8 oz cream cheese

1 stick butter, softened

~2 cups powdered sugar

2 tsp vanilla extract


Preheat your oven to 350 and grease your cupcake tins.

In a bowl, combine the flours, baking soda, salt, cinnamon, ground cloves, nutmeg and white pepper. Set aside.

In another bowl, stir together the canola oil, egg, pumpkin, molasses, brown sugar and vanilla. Add the dry ingredients and stir to combine.

Spoon batter into prepared cupcake tin and bake for 30-35 minutes, or until light and springy. Let cool completely before icing.

To make frosting, beat cream cheese, butter, powdered sugar and vanilla together until thick and smooth. Transfer icing into a pastry bag with a tip or a plastic bag with the tip cut off. Frost cupcakes and store in the refrigerator until serving.


1.5 hours (including cooling time)