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The Best Skinny Pumpkin Cupcakes

Ashley Manila
5 from 1 vote
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Ingredients
 

  • 2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder)
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/2 all-spice
  • 1/4 teaspoon nutemg
  • 1/2 teaspoon salt
  • 3/4 cup maple syrup
  • 2 large eggs, room temperature
  • 1/2 cup coconut OR olive oil, melted if using coconut
  • 1 cup pumpkin puree
  • 1 tablespoon Orange Juice
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract

For the Frosting:

For the Greek Yogurt Maple Frosting:

  • 4 ounces cream cheese, full-fat; softened and cut into small chunks
  • (1) 6 oz container plain, full-fat Greek yogurt
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 cup toasted pecans, optional

Instructions
 

  • Preheat oven to 350 degrees (F). Line a 12-tin muffin mold with paper liners or spray each mold with non-stick spray. Set aside.
  • In a medium bowl, sift together the oat flour, baking soda, spices and salt; set aside.
  • In a separate large bowl, beat maple syrup and eggs with a whisk until well combined; about 2 minutes. Add melted oil. Add pumpkin, orange juice, molasses, and vanilla.
  • Gently mix in dry ingredients. Divide batter evenly into prepared cups and bake for 16-20 minutes or until a cake tester comes out with just a few crumbs sticking to it. Allow cupcakes to cool completely before icing.

For the Greek Yogurt Maple Frosting:

  • Place cream cheese and yogurt in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy and completely combined; about 3 minutes. Add the maple syrup and cinnamon and beat until combined. Be sure there are no clumps of cream cheese left before removing the frosting from the bowl.
  • When ready to serve the pumpkin cupcakes, simply spread/pipe a small amount of frosting on top of each cooled cake, and decorate with pecans, if desired.
  • Refrigerate frosting until needed, and frost cake right before serving.
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