Instead of making a dozen I halved the recipe to only have 6 on hand since last time I ate 7 out of the 12 cupcakes in a 2 day period. I'm not ashamed to admit it.
adapted from: Ina Garten's Pumpkin Cupcakes with Maple Frosting
ingredients for cupcakes
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground pumpkin spice
1 extra-large eggs, at room temperature 1/2 cup canned pumpkin purée
1/4 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/4 cup apple sauce
ingredients for frosting
2 ounces reduced fat cream cheese, at room temperature
1 1/2 tablespoons unsalted butter, at room temperature
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
3/4 cup sifted confectioners' sugar
1. Preheat the oven to 350 degrees. Line muffin tin with 6 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and apple sauce. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple cream cheese frosting.
Deliciousness. I used vegetable oil the last time I made these and the only difference I noticed with using apple sauce instead was that the cupcake sticks to the paper liner more and it's slightly more difficult to peel off to eat. Sacrifices are worth it to be healthier!
I'd like to think that I worked some of those cupcake calories off (I've already had 2) during my walk with Honey and Mason. Since it was only 48 degrees outside, everyone had to get bundled up.
And yes that is a picture of Honey taking a poop.
During our 1 mile walk around our neighborhood we saw the last tree with any leaves left on it.
Fall in Charlotte is so pretty ... too bad today felt like a winter day with lows in the 30's. Brrr!