Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (2g) baking powder
  • 1 tbsp (6g) ground ginger
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) ground cloves
  • 0.5 tsp (3g) salt
  • 0.5 cup (120ml) unsweetened pumpkin puree
  • 0.5 cup (120ml) plain Greek yogurt
  • 0.33 cup (80ml) maple syrup
  • 2 tbsp (30ml) avocado oil
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) low-fat cream cheese
  • 0.25 cup (60g) plain Greek yogurt
  • 2 tbsp (30ml) maple syrup
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (1g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together pastry flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt until combined.
  2. In a large bowl, beat the egg, maple syrup, avocado oil, and vanilla extract until smooth. Fold in the pumpkin puree and Greek yogurt, whisking until the mixture is velvety.
  3. Slowly incorporate the dry ingredients into the wet mixture. Fold gently with a spatula until no streaks of flour remain. Divide batter evenly among 12 lined muffin tins.
  4. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
  5. Beat softened cream cheese and Greek yogurt together until fluffy. Mix in maple syrup, ground ginger, and lemon zest. Pipe or spread onto cooled cupcakes.