Note to self: a nursing mama should not binge watch Cupcake Wars in the middle of the night. An insatiable need for ridiculously fancy cupcakes will be the result! Haha. The good news is that this cupcake is actually fairly clean. And still delicious!
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 cup pumpkin purée
- 1/2 cup light olive oil or melted coconut oil
- 1/3 cup milk or almond milk
- 1 tsp vanilla
- 1/2 cup dark chocolate chips, dredged in 1/4 cup flour (optional)
- 8 oz cream cheese
- 2-3 T. pure maple syrup, to taste
- 1 tsp. vanilla
- 1/4 tsp. cinnamon, to taste (optional)
- 1 cup butter, softened
- 1-2 cups powdered sugar
- 2 T. cocoa
- Dash of salt
- Combine syrup, eggs, pumpkin, oil, and milk in a large mixing bowl.
- Sift dry ingredients together and slowly add to wet.
- Beat for 1-2 minutes at medium-high speed.
- Dredge chocolate chips in flour and gently mix into batter.
- Pour into lined muffin cups until each is 3/4 full.
- Whip cream cheese and vanilla together with a hand mixer at high speed
- Add maple syrup 1 T. at a time, to taste
- Add cinnamon if desired
- Use a butter knife to cut a hole in the center of the cooled cupcakes. Use a piping bag to place filling into hole. Store leftovers in an airtight container in the fridge.
- Combine all ingredients with a hand mixer until well incorporated and desired texture is achieved. Store leftovers in an airtight container in the fridge.
- This also works great as a muffin recipe, especially with the added chocolate chips. Because of the whole wheat flour, these cupcakes are best served within a couple hours of baking, but they will keep in an airtight container for 1-2 days
- If you want to make a clean chocolate buttercream, check out the recipe at the bottom of this post!
After making this the first time, I discovered a clean chocolate frosting recipe that my kids and I just LOVE! Plus it’s so simple and sneaky!
1/2 cup butter, softened
1/2 cup pumpkin puree
1/4-1/2 cup honey, to taste
1/4-1/2 cup cocoa (depends on how rich you want the frosting)
1-2 T. flour (whole wheat pastry flour worked fine for me)
Combine first four ingredients with a hand mixer. Add honey/cocoa to taste if needed. Mix in flour until desired texture is reached. If using whole wheat pastry flour, the frosting will start to get a little gritty after about 2 T. We loved this on the cupcakes, toast, graham crackers, you name it! And there’s PUMPKIN IN IT!! WIN!!