Ingredients
Scale
- 1½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ cup plain Greek yogurt
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Optional Frosting:
- 4 oz light cream cheese, softened
- ¼ cup plain Greek yogurt
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk the eggs, pumpkin puree, maple syrup, coconut oil, Greek yogurt, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- If desired, beat together the frosting ingredients until smooth and spread over the cooled cupcakes before serving.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Calories: 180
- Net Carbs: 20g
- Fats: 8g
- Protein: 5g