(Almost) healthy Pumpkin CupCakes

Okay…. so maybe healthy would be a stretch. Maybe almost healthy would be a stretch, also. But they don’t have anything artificial in them. No cake mix. No red dye. No corn syrup. Just basic, down to earth ingredients.

And…. did I mention they’re insanely delicious? I was sitting on my couch the other afternoon and suddenly I just couldn’t bare it. I had to have pumpkin cupcakes. Not just something sweet. But very specifically, my sweet tooth proclaimed, ‘PumPKin CUPcAkeS!’ And not just sometime this week. ‘NOW!’ It didn’t matter what ingredients I had on hand, I was going to find a way.

This is what I came up with.

ThisGreenEyedGirl {almost} healthy pumpkin cupcakes




They were heavenly! Melt in your mouth kinda good! So worth it. They totally satisfied my Autumnal sugar craving.

(sorry there’s a total lack of decent pictures in this post. Much to my displeasure and discouragement my camera is still broke. I’m hoping to replace it soon. But for this post I had to make do with the webcam. ugh.)

Here’s the recipe.

(almost) Healthy Pumpkin Cupcakes with Maple Greek Yogurt Frosting

1 C. Whole Wheat Flour

1/2 C. White All Purpose Flour

1 tsp. Baking Powder

1 tsp.  Baking Soda

1/2 tsp. Salt

1tsp. Cinnamon

1 tsp. Nutmeg

1/2 C. Brown Sugar

1/4 C. Regular Raw Sugar



1/2 tsp. Vanilla

2 C. Cubed strained Pumpkin ( there abouts… and I actually used canned butternut squash which is equivalent to pumpkin and all I had handy in my pantry. I love the taste of butternut squash in baking so if you have some, try it this way!)

3/4 C. Cocoa Powder




1/2 C. Melted Coconut Oil.


Let sit for 3-5 minutes. Batter will be thick, not quite like cake batter.

Pour into greased muffin pan.

Bake at 400 for 16-20 minutes. Until firm to the touch and toothpick inserted comes out clean. Do not over cook. 


Maple Greek Yogurt Frosting

This frosting is not fat free…. being made with a butter. But it is a far cry healthier than traditional frosting. It has no Crisco or bad oils or white sugar.

1 C. Plain Greek Yogurt.

1 Stick butter, softened and cubed

1 tsp. Heavy Cream (I used cream right off the raw milk from our cow, but this is ideal, I know. For guilt free indulgence, though, shoot for raw organic dairy products.)

Blend with a fork until fluffy.

Add Maple Syrup to taste. ( I probably used about 1 1/2 Tablespoons.)

This will lightly top… dollop the cupcakes. Adjust the recipe to make more if you want to fully frost them.


Serve warm with a dollop of frosting and a sprinkle of cinnamon.

Enjoy for desert or for a treat-like breakfast in the early fall as the leaves have just begun to turn and you’re craving something that tastes of October!

(makes 12 cupcakes.)




One thought on “(Almost) healthy Pumpkin CupCakes

  1. Pingback: 31 Days of Transitioning to Autumn: Day 2 (#PSL LOVE) |

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