Healthy (Gluten Free) Pumpkin Cupcakes

Hello ladies,
This time last year, before the discovery of my gluten sensitivity, I was obsessed with making delicious Pumpkin Cupcakes. I got the recipe off Splenda.ca and it uses whole wheat flour and canned pumpkin. Tonight I tried supplementing the whole wheat flour for rice flour and got a delicious gluten free alternative! Here is the recipe! Enjoy!

Healthy Pumpkin Cupcakes

Prep Time: 20 minutes
Bake Time: 18-20 minutes
Makes: 12 cupcakes

Ingredients

• 1 1/2 cups (375 mL) whole wheat flour (or rice flour for a gluten free alternative)

• 1/2 cup (125 mL) SPLENDA^® No Calorie Sweetener, Granulated

• 1 tsp (5 mL) baking powder

• 1 tsp (5 mL) baking soda

• 1 tsp (5 mL) ground cinnamon

• 1/2 tsp (2 mL) salt

• 1/2 tsp (2 mL) ground nutmeg

• 1/4 tsp (1 mL) ground cloves

• 1 egg

• 1 3/4 cup (430 mL) canned pumpkin

• 1/2 cup (125 mL) canola oil

Icing Ingredients
• 1 package (250 g) spreadable low fat cream cheese

• 1/2 cup (125 mL) SPLENDA^® No Calorie Sweetener, Granulated

• 1 tsp (5 mL) vanilla extract

Directions

• Preheat oven to 400⁰ F (200⁰C) and prepare a 12 cup muffin pan with baking spray.

• Combine the whole wheat flour, SPLENDA^® Granulated, baking powder, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg in a mixing bowl. 

• Beat the eggs thoroughly in a separate bowl.

• Add the canned pumpkin and canola oil to the beaten egg. Mix until thoroughly combined.

• Combine the mixtures in the two together until just mixed. Do not over mix. The batter will be stiffer than a typical cake or muffin batter.

• Spoon the batter equally into the prepared muffin pan, taking the time to evenly smooth the batter in each cup.

•Bake for approximately 18 to 20 minutes.

•Remove from the pan and cool completely on a wire rack.

• Combine the cream cheese, SPLENDA^® Granulated, and vanilla to form an icing

• Spread the icing equally over the tops of the thoroughly cooled cupcakes.

Nutritional Information

Amount per Serving:

• Serving Size: 1 cupcake

• Total Calories: 200

• Calories from Fat: 117

• Total Fat: 13 g

• Saturated Fat: 3 g

• Cholesterol: 30 mg

• Sodium: 340 mg

• Total Carbohydrates: 18 g

• Fibre: 3 g

• Sugars: 3 g

• Protein: 5 g