The other night I made the most delicious healthy pumpkin cupcakes ( found the recipe on Amy’s healthy cooking blog) & had to share the recipe with y’all!!!! Whether your in charge of baking for Thanksgiving, Friendsgiving, or just for fun these cupcakes are the perfect fall treat that are sooooo YUMMIE!!!!!

RECIPE-

Preheat the oven to 350*

Bake for 19-21 minutes

• 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour
• 2 ¾ tsp homemade pumpkin spice (see Notes)
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ tbsp (7g) coconut oil or unsalted butter, melted
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 tbsp (15mL) vanilla stevia
• ¾ cup (183g) pumpkin purée (not pumpkin pie mix!)
• ¼ cup (60g) plain nonfat Greek yogurt
• 10 tbsp (150mL) nonfat milk

SHOP THE INGREDIENTS-

TO MAKE YOUR OWN FROSTING-

• 1 cup (240g) plain nonfat Greek yogurt
• 8 oz (1 block) light or fat-free cream cheese, well softened
• 2 servings (16g) sugar-free, fat-free instant cheesecake pudding mix (see Notes)
• ⅝ tsp vanilla stevia, or adjusted to taste

I hope you LOVE them just as much as I do and if you do decide to try them out send me a message on Instagram or a fun picture of how they turned out!!!

MUCH LOVE
SOPHIE