Pumpkin Bread Cupcakes:
1/2 cup organic unsalted butter at room temp
2/3 cup organic dark brown sugar (not packed)
1 TBS organic vanilla extract
1 tsp cinnamon
1 tsp cardamom
1/4 tsp allspice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups pumpkin
1/4 cup raw honey (the darker the better)
2 large eggs (I use Eggland’s and I really think they give a better flavor)
2 1/4 cups white whole wheat flour
Preheat oven to 325 degrees.
Cream together the butter and sugar until fluffy, then add everything but the flour and mix well. Then add the flour 1/4 cup at a time until it is all mixed together and smooth.
Fill cupcake tins 2/3 full of batter (you can make this recipe as a single loaf or mini cupcakes, too) and bake for 25 minutes or until toothpick comes out clean but the tops are still springy. Allow to cool completely, then eat, store, or ice.
Greek yogurt icing: (This will need to be made ahead of time and refrigerated over night)
6 oz organic cream cheese or tofutti cream cheese
2 TBS fat free or soy sour cream
4 oz Fat free Greek yogurt
1 TBS vanilla
1-2 cups powdered sugar (don’t give me grief, this is icing 😉
Allow cream cheese to come to room temperature. Whisk together cream cheese, sour cream, vanilla, and yogurt until smooth and creamy. Add powdered sugar 1/2 cup at a time until desired sweetness/consistency is reached. Remember that once it gets cold again the cream cheese will also thicken the icing.
I like the cupcakes without icing for a quick and easy breakfast treat on mornings when we are in a hurry. But they make a relatively healthy dessert when iced and are oh so satisfying!
Do you have a favorite pumpkin bread recipe to share?