Pumpkin Cupcakes with Cinnamon and Honey Glaze

By pavaldez

Ingredients

• Nonstick Spray
• 1 cup Whole Wheat flour
• 1 cup All Purpose Flour
• 1 1/2 cups Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Sea Salt
• 1 1/2 cups Sugar
• 1 stick Butter, softened
• 3 eggs
• 1 medium size Sweet Potato, roasted, skin removed
• 1/3 cup Skim Milk
• 1 can (15 oz) 100% Pumpkin Puree
• 1/2 cup Cinnamon Honey Glaze
• Cinnamon Honey Glaze
• 1/4 cup Butter, melted
• 2 cups Powdered Sugar
• 2 TBSP Heavy Cream or Milk
• 1/2 tsp Cinnamon
• 1 TBSP Honey
• Combine all ingredients until smooth.

Details

Servings 12
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees. Coat a muffin pan with nonstick spray and set aside.

Combine all dry ingredients except sugar in a large mixing bowl; stir until just combined. Set aside.

In a separate bowl combine sugar and butter, and mix one medium speed until light and fluffy. Add eggs one at a time, incorporating completely each time.

In a third bowl, mash sweet potato with milk and pumpkin puree.

Add 1/3 of dry ingredients to butter mixture and mix well. Add 1/3 of pureed pumpkin mixture and combine well. Repeat until all ingredients are used.

Fill each muffin cup 1/4 to 1/3 full. Bake one center rack 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Dip or drizzle top of each cupcake with glaze and place on plate. Allow glaze to cool before serving.