Chocolate Pumpkin Cupcakes


This recipe was inspired and adapted from a recipe I found in Sunset Magazine. I swapped oat flour for regular flour, replaced the oil with more pumpkin and cut the sugar down by 1/2 – the results, yummy and healthy!!

3/4 c sugar
1/2 c buttermilk
2 eggs
1 can pumpkin purée (minus 2 TBSP)
1/2 tsp salt
1 tsp vanilla
2 c oat flour
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder

2 TBSP pumpkin purée
8 oz mascarpone cheese
1/4 tsp pumpkin pie spice
1/2 tsp vanilla
Pinch of salt
1/2 c powdered sugar

Preheat oven to 350.

Beat sugar, buttermilk, eggs, pumpkin, salt and vanilla until well blended.

Whisk together dry ingredients. Gradually add to wet mixture, beat until smooth.

Line muffin pan with muffin papers and fill 1/2 way. Bake until toothpick comes out clean about 20 min.

In a medium bowl beat frosting ingredients. Frost cooled cupcakes.

24 servings
4 WW PP per cupcake.