Maple Cupcakes with Pumpkin Pie Frosting

Yummy Seasonal Cupcakes

The fall season and flavors are in full swing. Here’s a tasty cupcake treat for fall.

All you need for this recipe:

For the cupcakes:
2 c (240g) whole wheat pastry or gluten-free flour
1 tsp (3g) ground cinnamon
¾ tsp (3g) baking powder
¾ tsp (3g) baking soda
¼ tsp (2g) salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
2 tsp (10mL) vanilla extract
1 tsp (5mL) maple extract
½ c (125g) plain nonfat Greek yogurt
½ c (120mL) maple syrup
½ c (120mL) nonfat milk
For the frosting:
1 c (244g) pumpkin purée
½ c (125g) plain nonfat Greek yogurt
¼ c (40g) Truvia
1 ½ servings (11g) fat-free, sugar-free instant vanilla pudding mix
½ tsp (2g) ground cinnamon
1/8 tsp (<1g) ground nutmeg
1/8 tsp (<1g) ground ginger
Click HERE for the full recipe and more yummy pictures!