Pumpkin Cupcakes with Orange Muscat Frosting
½ cup Coconut Sugar
⅓ cup Stevia
1 stick unsalted Butter (1/2 cup) – room temperature
1 tsp Pure Vanilla
1½ cups Whole Wheat Flour
1 tsp Baking Powder
½ Tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 cup Organic Pumpkin Puree
Preheat the oven 375 degrees.
Whisk together the coconut sugar, eggs, and the soft butter in a large bowl. Then add the vanilla and pumpkin puree.
Make sure that you do not over mix. In another bowl sift together the whole wheat flour, baking powder, salt, cinnamon, and ginger. Slowly add the dry ingredients to the pumpkin mixture and combine well.
With a large spoon or an ice cream scooper spoon into a cupcake tin, lined with cupcake cups or into 12 cupcake cups placed on a baking sheet.
Bake for 20-25 minutes. We like to do the wooden skewer test, if you poke the cupcake the skewer end shall come out clean. Set aside to cool.