The Best Skinny Pumpkin Cupcakes

Today in this recipe, I’ll show you how to prepare The Best Skinny Pumpkin Cupcakes or you can say that you will know the great recipe to make The Best Skinny Pumpkin Cupcakes, today. So, without wasting time let’s start:

Ingredients To Make The Best Skinny Pumpkin Cupcakes

To make The Best Skinny Pumpkin Cupcakes, the ingredients which are required to make this recipe are the following which are shown below: 

• 2 tsp. vanilla extract
• 3/4 teaspoon ginger powder
• 2 big room temperature eggs
• 1 teaspoon of salt
• 1 tsp. baking soda
• 1 tablespoon cinnamon
• a quarter teaspoon nutemg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1 cup pureed pumpkin
• 3/4 cup pure maple syrup
• 1 teaspoon orange juice
• 1 teaspoon of molasses
• 1/2 cup melted coconut OR olive oil, if using coconut
• 2 cups oat flour (you can create this by just blending oats until they’re powdered)

For the Frosting:

For the Greek Yogurt Maple Frosting:

• 1 and 1/2 tbsp maple syrup
• Optional: 1/2 cup toasted pecans
• a half teaspoon cinnamon
• 4 ounces full-fat cream cheese, melted and cut into tiny slices (1) 6 ounces plain, full-fat Greek yogurt

Instructions To Make The Best Skinny Pumpkin Cupcakes

To make The Best Skinny Pumpkin Cupcakes, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make The Best Skinny Pumpkin Cupcakes and the instructions are the following which are shown below: 

1. Preheat the oven to 350°F. Line a 12-muffin pan with paper liners or spray with nonstick spray. Place aside.
2. Sift gently the oat flour, baking soda, spices, as well as salt in a medium mixing basin; set aside.
3. In a separate large mixing basin, whisk together the maple syrup and eggs until thoroughly incorporated, about 2 minutes. Pour in the melted oil. Mix in the pumpkin, orange juice, molasses, and vanilla extract.
4. Mix in the dry ingredients gently. Divide the mixture evenly among the prepared muffin cups and bake for 16-20 minutes, or until a cake tester comes out with only a few crumbs stuck to it. Allow cupcakes to completely cool before frosting.

For the Greek Yogurt Maple Frosting:

1. In a large mixing basin or the bowl of a stand mixer fitted with the whisk attachment, combine cream cheese and yogurt. 3 minutes on medium speed, until light and fluffy and entirely blended. Mix in the maple syrup and cinnamon until well blended. Before removing the frosting from the bowl, make sure there are no clumps of cream cheese left.
2. When ready to serve, spread/pipe a tiny amount of frosting on top of each cooled cake and garnish with nuts, if preferred.
3. Refrigerate the frosting until required, then frost the cake just before serving.

Conclusion (The Best Skinny Pumpkin Cupcakes)

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