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Servings: 10

Weight Watcher Smart Points: 24

Preparation Time: 15 Minutes

Cooking Time: 24 Minutes

Ready In: 39 Minutes

Ingredients

  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (200 grams) unrefined, coconut or brown sugar
  • ½ cup (1 stick / 113 grams) butter, softened
  • 1 cup (8 ounces / 225 grams) canned pumpkin puree
  • ½ teaspoon cinnamon (you can use more or less) - also optional
  • 12 ounces (340 grams) cream cheese, softened
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon maple extract - optional
  • ½ cup (120ml) canola or olive oil
  • 1½ cups (195 grams) powdered sugar
  • ¼ teaspoon salt
  • 1 cup (125 grams) whole wheat or whole spelt flour
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F / 175°C
  2. Prepare a muffin tin with 10 paper liners.In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.Add the flour mixture to the wet mixture and stir just until combined
  3. Do not over mix!Divide the batter among the tins and bake for about 20 – 24 minutes, or until a toothpick inserted in the center comes out clean.For the frosting, beat the butter and cream cheese until soft and smooth
  4. Add the salt, vanilla, maple extract and cinnamon
  5. Add in the powdered sugar, ½ cup at a time
  6. Beat until fluffy
  7. Mine was pipable right away, but if yours isn’t, put it in the refrigerator until it’s to the piping consistency you like.

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