Healthy Pumpkin Cupcakes with Cream Cheese Frosting
Enjoy these moist and flavorful pumpkin cupcakes topped with creamy, tangy frosting—perfect for a healthy treat.
Ingredients
Dry Ingredients
- 2 ¼ cups white whole wheat flour or gluten-free flour
- 2 ¾ tsp homemade pumpkin pie spice
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ tbsp g coconut oil or unsalted butter, melted
- 2 large egg whites (room temperature)
- 2 tsp vanilla extract
- 1 tbsp mL liquid stevia
Pumpkin & Dairy
- ¾ cup g pumpkin purée (not pumpkin pie mix)
- ¼ cup g plain nonfat Greek yogurt
- ½ cup + 2 tbsp mL nonfat milk, divided
- 1 cup g plain nonfat Greek yogurt
- 8 oz g light or fat-free cream cheese (well softened)
- 2 servings sugar-free, fat-free cheesecake instant pudding mix
- ⅝ tsp liquid stevia (or adjusted to taste)
Instructions
- Preheat oven to 350°F, line muffin tin, and prepare batter by mixing dry and wet ingredients separately, then combining.
- Divide batter into liners and bake for 19-21 minutes, then cool completely.
- Prepare frosting by mixing Greek yogurt, cream cheese, pudding mix, and stevia; refrigerate for 2 hours.
- Once cupcakes are cooled, pipe frosting on top before serving.
Notes
For best results, add the flour in 3 parts and do not overmix.