Pumpkin, pumpkin, you see pumpkin everywhere…so by default I got a can of pumpkin from Trader Joe’s, actually two cans…and I left one on the counter thinking that it would be used rapidly…no…it has been sitting there for almost 10 days. So yesterday I decided that it was about time to find something different to make with the pumpkin puree, and… voila! Decided to make some cupcakes…
I did an extensive search on the internet and decided to use the Allrecipe recipe’s for the pumpkin cake as my template…I must confess that I made some drastic change besides what many have done by replacing part of the vegetable oil for apple sauce. In this adapted recipe I add more apple sauce, cut the sugar in half and topped it with some kind of streusel topping.
The cupcakes turned out great, light, moist, fluffy and healthier. Overall these cupcakes are very simple to make. If you wish to make it more cupcake like you can always omit the streusel like topping and go for your favorite cream cheese frosting/filling as recommended by the site. For everyday kind of recipe I prefer these cupcakes with the streusel topping, everything is done once the cupcakes are out of the oven and ready to be gobbled. Nonetheless, I plan to bake these cupcakes and decorate them for Thanksgiving with the cream cheese frosting so they will be appropriated dressed for the occasion 🙂
½ cup sugar
¼ cup canola oil
½ cup unsweetened apple sauce
1 teaspoon vanilla extract
1 cup canned pumpkin6
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoons baking soda
1/8 teaspoon salt
2½ teaspoons pumpkin spices
2/3 cup chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Prepare 12 cupcake cups and preheat oven to 350F. In a medium bowl sift together all the dry ingredients of the batter. Set aside.
In a small bowl add all the ingredients if the topping and set aside.
In a large bowl combine sugar, oil and apple sauce. Mix and add in vanilla and pumpkin, continue to mix by adding one egg at a time. Slowly beat in the dry ingredients mixture.
Fill the baking cups until approximately 2/3 full. Sprinkle the top with the walnut topping mixture.
Bake in the preheated oven for 20 -25 minutes minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer to a wire rack to cool.
I hope you enjoy this simple and healthier recipe for pumpkin cupcakes.
Did you know that pumpkin contains high amount of fiber? The orange color of the pumpkin is due to high content of lutein, and carotenoids like the carrots. Moreover, it has been suggested that pumpkin medicinal properties include anti-inflammatory, anti-carcinogenic, anti-diabetic and anti-oxidant.
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