I knew as soon as I broke out the pumpkin for my pumpkin oats last week, it wouldn’t take long to get it goin’ in some baked goods. And in this household, cupcakes is the name of the game.
Let me tell you guys, these cupcakes were absolutely scrumptious. I’ve always been a fan of pumpkin in any baked goods, but when I mixed it with this spice cake mix, the combination just came together like peanut butter and jelly anything.
As always, I tried to make a few healthier modifications to the original recipe: unsweetened applesauce for vegetable oil and 3/4 cup Egg Beaters for 3 whole eggs. If anything, I believe that substituting the applesauce for oil almost always makes for a more moist, sponge-like cupcake. And if it makes it healthier, than why wouldn’t I use it?
The frosting, on the other hand, is in not exactly what I’d call healthy. However, when is frosting ever supposed to be healthy? So that’s where the healthy balance comes in – healthier cupcake…not-so-healthy (but oh-so-delicious) frosting. It all evens out.
I used my Honey Cinnamon Cream Cheese frosting recipe, which I had previously used on a batch of banana cupcakes. I’m not sure which one I like the frosting on better, but I do know that I would still eat the frosting directly out of the bowl, with a ladle, until the bowl was wiped clean. I’m just sayin’…
If you’re looking for a perfect fall recipe that’s full of flavor and sure to be a crowd pleaser, then you definitely have to give these guys a try. I promise you won’t regret it.