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Healthy Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 180
Delight in these moist, wholesome pumpkin cupcakes topped with creamy, tangy frosting—perfect for a nutritious treat.

Ingredients

Dry ingredients

  • 2 ¼ cups white whole wheat flour or gluten-free flour
  • 2 ¾ tsp homemade pumpkin pie spice
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt

Wet ingredients

  • ½ tbsp coconut oil or unsalted butter, melted
  • 2 large egg whites egg whites (room temperature)
  • 2 tsp vanilla extract
  • 1 tbsp liquid stevia

Pumpkin and dairy

  • ¾ cup pumpkin purée (not pumpkin pie mix)
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup nonfat milk (divided)
  • 1 cup plain nonfat Greek yogurt
  • 8 oz light or fat-free cream cheese (well softened)
  • 2 servings sugar-free, fat-free cheesecake instant pudding mix
  • ⅝ tsp liquid stevia (or adjusted to taste)

Instructions 

  • Preheat oven to 350°F, line muffin cups, and spray with cooking spray.
  • Mix dry ingredients in one bowl; whisk wet ingredients in another. Combine, alternating adding flour and milk, then fold in pumpkin and yogurt.
  • Divide batter into liners and bake for 19-21 minutes. Cool completely on a wire rack.
  • Prepare frosting by beating Greek yogurt, cream cheese, pudding mix, and stevia. Chill for 2 hours.
  • Pipe frosting onto cooled cupcakes just before serving.

Notes

For best results, add the flour in 3 equal parts and do not overmix the batter.
Calories: 180kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin