Clean eating pumpkin and chocolate cupcakes

I had a few problems with this recipe from Gracious Pantry. The first batch I made came out gummy and firm. But the 2nd batch I made came out light, fluffy and delicious, so I have no idea what went wrong on the first batch. Then my first batch of  frosting came out wayyyy too runny, so I tried it again and once again the second batch was perfect….who knows!

While these arent like your usual cupcake they do satisfy a sweet tooth for someone following the clean eating lifestyle!


Cupcake Ingredients
1 cup canned pumpkin (be sure it’s NOT pumpkin pie mix. Just pure pumpkin.)
1/2 cup almond milk
2 egg whites
1/2 cup safflower oil (or whichever light-flavored oil you have handy)
1/2 cup honey
1 tsp. vanilla extract
2 cups whole wheat pastry flour
1/4 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Frosting Ingredients
1/2 cup canned pumpkin
1/2 cup unsweetened cocoa powder
1/4 cup honey
1 tsp. vanilla extract

Preheat oven to 350 degrees F.
Line your cupcake tins with cupcake papers or grease the tin itself.
In a large mixing bowl, whisk together your pumpkin, almond milk, egg whites, safflower oil, honey and vanilla extract.
In a second mixing bowl, whisk together your flour, salt, baking soda, cinnamon, ginger and cloves.
Whisk the flour mixture into the liquid mixture and blend well. If your batter is too thick, add a little extra almond milk (about 1/4 cup at a time until you reach a thick, yet runny consistency.)
Pour into tins, and place in the oven for 15-20 minutes or until a toothpick stuck in the middle of a cupcake comes out clean.

Place all ingredients in a small mixing bowl, and whisk until well blended.
Remove cupcakes from oven, allow to cool and spread frosting over the tops.


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