Skinny Pumpkin Cupcakes

 

Out of every day in the calendar year, Thanksgiving is my favorite. There's something so uniquely special about gathering around a table with family, swapping long-overdue stories and enjoying one another's company. While the holidays can be a reminder of the people who have left this world behind, it can also be a wonderful time to welcome in new family members and create lasting memories. 

This year, I have committed myself to developing a series of new holiday-inspired recipes that allow for indulgence, without packing on the guilt. On a recent walk through Georgetown, I walked by Sprinkles and considered getting one of their to-die-for pumpkin cupcakes with cream cheese frosting. Before making my decision, I decided to look up the nutrition content of the cupcake and was floored by the dessert's 497 calories! 

Inspired by this shortcoming, I decided then and there that I would develop the same cupcake for less than half the amount of calories, sugar and fat. My Skinny Pumpkin Cupcakes are the brainchild of that fateful day. At just 180 calories a pop, these fluffy cupcakes paired with savory cream cheese frosting make the perfect holiday treat!

 
 

Skinny Pumpkin Cupcakes 

Makes 12 Cupcakes
Time: 30 Minutes

Cupcake Ingredients
1.5 cups of all-purpose flour
1 cup of sugar
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons melted coconut oil
1/2 cup water
1 cup 100% pure pumpkin

Frosting Ingredients
4 oz. 1/3 fat cream cheese
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

* To make this recipe vegan, use non-dairy cream cheese

Directions
1.) Preheat oven to 400 degrees F. Lightly grease or line a muffin tin.

2.) Place the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in a bowl and mix well. 

3.) Add the melted coconut oil, water and pure pumpkin to the dry mix and stir until all ingredients are blended.

4.) Using a spoon, add the batter to the muffin tins. Once the batter has been distributed evenly, lightly wet the backside of the spoon or your finger and smooth over the top of each muffin. Bake in oven for 20-23 minutes or until a tooth pick comes out clean. 

5.) Once the cupcakes have cooled, prepare the frosting my mixing together the cream cheese, powdered sugar and vanilla thoroughly. Spread the frosting evenly on the surface of each cupcake and enjoy! 

Nutrition Facts (per one frosted cupcake)
180 calories, 4.5g fat, 33g carbs, 1g fiber, 20g sugar, 3g protein