>> Saturday, October 30, 2010
Seeing as Calgary's autumn approachd much earlier this year (along with Halloween being tomorrow) I thought I would take a break from posting my travel blogs to try out a few dessert recipes to use up all the extra pumpkin that will be lying around! Currently I have a pumpkin loaf, pumpkin scones, pumpkin cupcakes all sitting on my countertop with some pumpkin pancakes cooking on the stove top (well they were on there while I was typing up this blog, have to kill time somehow, update: they were delicious maybe I should post that recipe as well...decisions). Let's just say the husband (yup, it's official now!) is going to be a little pumpkin'd out after all this and to think, it was all made from ONE 28oz can of pumpkin purée which I normally buy for my favourite - pumpkin pie, but I thought I'd try some different things this year and try to make them healthy!
Nutrition Tidbit: Healthy because cinnamon is a powerful antioxidant! Antioxidants prevents free radical damage to your body from everyday sun exposure or just your body naturally breaking down substances day to day (Eg. cell turnover). Foods high in antioxidants might lead to slower aging and is being studied for their potential cancer fighting properties. So load up on antioxidants any way you can from blueberries to cinnamon!
This is my favourite rendition so far from all the above, I hope you all enjoy it as well!
1 cup unsweetened apple sauce ( if you use sweetened remember to reduce the amount of sugar you use below but if you like sweeter cupcakes go for it, unsweetened allows for better control of sweetness)
1/4 cup vegetable oil1 cup white sugar
1 cup brown sugar
4 egg whites (or 2 eggs)
2 eggs (yup in addition to the above)
1 1/2 cup whole wheat flour
1 1/2 cup all purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/4 tsp Ginger
1/8 tsp nutmeg
1/4 tsp allspice
1 tsp salt
2 cups pumpkin purée
1/2 cup chopped walnuts (optional)
1/4 cup butter
1 8oz package low fat cream cheese
1 1/2 cups icing sugar
1 tsp vanilla extract
Preheat oven to 350ºF.
Prep cupcake tins with paper cups.
Sift together flour, baking soda, baking powder, spices and salt.
In separate bowl combine applesauce oil and sugar.
Add eggs one at a time mixing well.
Stir together the wet and dry ingredients, beating until smooth.
Stir in pumpkin purée until blended.Add in nuts if desired.
Spoon in to each paper cup (roughly 2 tablespoons for a smaller cupcake 3 for a larger one).
Bake in oven for 20-25 mins or until toothpick inserted comes out clean.
Let cool before frosting.
Baking alternative:Or you can place the batter into two 9 inch loaf pans and bake them in to pumpkin loaves instead of cupcakes. At the same temperature for 50-55 mins