Pumpkin Cupcakes (100% whole grain)
INGREDIENTS
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1 cup (125 grams) whole wheat or whole spelt flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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2 large eggs, room temperature
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1 cup (8 ounces / 225 grams) canned pumpkin puree
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1 cup (200 grams) unrefined, coconut or brown sugar
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1/2 cup (120ml) canola or olive oil
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1/2 cup (1 stick / 113 grams) butter, softened
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12 ounces (340 grams) cream cheese, softened
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1/8 teaspoon salt
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1/2 teaspoon vanilla extract
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1/2 teaspoon maple extract - optional
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1/2 teaspoon cinnamon (you can use more or less) - also optional
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1 1/2 cups (195 grams) powdered sugar
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