Pumpkin Cupcakes with Yogurt Icing

 

These whole-grain cupcakes are moist and fluffy, with no added oil. The spices and molasses give them great depth and flavour. The blackstrap molasses is also high in iron which is a nice bonus for vegetarians. Homemade pumpkin puree (baked and mashed) is sweater and more flavourful, and therefore best, but tinned pumpkin can be used to save time. Strain yogurt through a muslin for 6-8 hours to make the icing or buy good quality strained Greek yogurt (as opposed to those thickened with milk solids or gelatin).

Adapted from My New Roots.

1 1/2 c. whole spelt flour
1/2 c. millet flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
pinch nutmeg
1/4 tsp. salt

1 c. pumpkin puree
1 small banana, mashed
3/4 c. raw sugar

1/4 c. blackstrap molasses
1/4 c. coconut milk or plain yogurt (both work well)
1 egg, beaten
2 tsp. cider vinegar

Yogurt Icing
1 1/2 c. plain Greek yogurt
1/4 c. icing sugar
1/2. tsp. vanilla extract
1/2 tsp. cinnamon

Preheat the oven to 170 C/350 F. Grease the holes of a 12 muffin tin.

In a large mixing bowl, combine the dry ingredients.

Place the pumpkin and banana in a small mixing bowl. Puree with an immersion blender or mixer until smooth. Beat in the sugar, molasses and coconut milk or yogurt. Stir the egg and vinegar into the mixture.

Pour the wet mixture over the dry ingredients and stir until just combined. (Be careful to avoid over-mixing the batter or the cupcakes won't be as fluffy.)

Bake for approximately 30 minutes, until the tops are very firm. In order to make sure they were baked through, I left them in the oven for an extra 2-3 minutes after they seemed done. Remove the tin from the oven and cover with a clean tea towel for 20 minutes.

Once cool, remove the cupcakes from the tin and top with yogurt icing. Delish!