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Lower Sugar One-Bowl Cupcakes

Either Pumpkin or Chocolate, healthier cupcakes for Halloween, birthdays, or any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • standard muffin tin

Ingredients
  

Pumpkin Cupcakes (makes 12)

  • 2 large eggs or egg substitute
  • 1 cup pumpkin puree
  • 1/3 cup avocado, vegetable, or canola oil
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut sugar or brown sugar
  • 1 tsp vanilla extract
  • 1 cup flour I use 1/2 all purpose and 1/2 whole wheat
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1 1/2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ground ginger, 1/8 tsp cloves

Chocolate Cupcakes (makes 12)

  • 2 large eggs or egg substitute
  • 1 cup pumpkin puree
  • 1/3 cup avocado, vegetable, or canola oil
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut sugar or brown sugar
  • 1 tsp vanilla
  • 3/4 cup flour
  • 1/4 cup dutch-processed cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt

Cream Cheese Frosting (refined sugar free)

  • 8 oz whipped cream cheese
  • 2 to 4 tbsp maple syrup
  • 1/4 tsp vanilla extract

Instructions
 

Pumpkin or Chocolate Cupcakes

  • Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners.
  • In a large bowl whisk together the eggs, pumpkin, oil, maple syrup, sugar, and vanilla. Add the remaining ingredients and stir with a large spoon or rubber spatula until just combined.
  • Divide the batter into the pan, filing the cupcake liners about 3/4 of the way full. Bake until cooked through and a toothpick inserted into the center comes out clean, 12 to 14 minutes.
  • Cool completely then frost as desired. Store unfrosted cupcakes at room temperature for 1 day. Cupcakes can be stored in the fridge for 2 days but are best the day they are made.

Cream Cheese Frosting

  • Add cream cheese to a medium sized bowl. Stir in 2 tablespoons of maple syrup and the vanilla. Taste and add more maple syrup as desired. Use immediately or store in the fridge until you are ready to frost the cupcakes.

Notes

See post for a link to an easy buttercream recipe.
Keyword baking with kids, chocolate, cupcakes, healthy dessert, pumpkin