This is favorite autumn recipe that I like to serve at Halloween or Thanksgiving get-togethers. The little ones just love these moist, spicy cupcakes. They’re delicious with fat-free yogurt frosting, too.
Recipe information
Yield
serves 12 (makes 12 cupcakes)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.
Step 2
In a large bowl, whisk the pumpkin, eggs, agave nectar, canola oil, vanilla extract, and lemon juice until well blended. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the pumpkin mixture to the dry ingredients and mix until just blended. Stir in the apples. Spoon into the prepared cupcake pan and bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack. When completely cool, frost the cupcakes. Sprinkle toasted walnuts on top of each cupcake if desired.
