Pumpkin Cupcakes with Maple Frosting

The maple frosting may be the real reason you’ll love these minis, but keep in mind this recipe is easily adaptable for a low calorie treat. Simply use applesauce instead of the oil, skip the frosting and crunch topping and each mini cupcake has only 40 calories. Or you can frost some and leave some plain to please everybody!

Ingredients:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/8 teaspoon nutmeg
2 eggs
1 cup canned pumpkin puree
1/4 cup sugar
1/2 cup brown sugar
1/2 cup oil (or substitute applesauce)

Maple Frosting-
6 ounces tofutti cream cheese, at room temperature
3 tablespoons margarine, at room temperature
¼ teaspoon maple flavoring
½ teaspoon vanilla extract
2 cups confectioners’ sugar

½ cup coarsely chopped Viennese crunch bars, optional

Directions:

1. Preheat the oven to 350 degrees. Spray the top of a 24 cup mini muffin pan with cooking spray and line with paper liners.
2. In a medium bowl sift together the dry ingredients. In the bowl of a mixer combine the eggs, pumpkin, sugars, and oil or apple sauce. Mix well and then add the dry ingredients.
3. Pour batter into liners halfway and bake for 20 minutes. Let cool before frosting.
4. In a mixer bowl cream the cream cheese and margarine until smooth. Stir in the maple flavoring and vanilla. Then add the confectioners’ sugar and mix until smooth.
5. Spread frosting on cupcakes and sprinkle with chopped Viennese crunch.

Parve, Yields 30 mini cupcakes.

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Photo source and recipe adapted from: House Beautiful.