Prep 15 mins
Cook 26 mins
I got this recipe from Family Circle Magazine and they are delicious, I altered it slightly to make it lighter. The frosting can be substituted with vanilla frosting too.
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1 1⁄2 cups granulated sugar
- 3⁄4 cup unsweetened applesauce
- 1 teaspoon vegetable oil
- 1⁄2 cup low-fat buttermilk
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 2 egg whites
- 1 (8 ounce) package fat free cream cheese, softened
- 3⁄4 cup unsalted butter, softened
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons skim milk, plus more if needed
- orange food coloring
- fine and coarse orange decorator sugar
- pretzel stick
- 1. Heat oven to 350°F Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
- 2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
- 3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
- 4. Divide among liners, filling each about 2/3 full.
- 5. Bake at 350°F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
- 6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
- 7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.
I followed the recipe to the letter, but the cupcakes were rubbery and fell apart when I tried to remove the cupcake papers. I also expected them to taste like pumpkin, but apple was all that I could taste.