food & drink

‘healthy’ carrot cupcakes

What to do when your mom’s backyard yields two large, and I mean large (cinderella’s carriage-worthy large), pumpkins? Pumpkin soup, pumpkin pie, pumpkin muffins, pumpkin juice,…. I’ve

boiled them, mashed them, cooked them in a stew

(haha LOTR reference!). Basically, I ran out of ideas, until I realized that the pumpkin was quite sweet. So I tried to use it as a sugar substitute. And it worked! The carrot cupcakes aren’t completely sugar free, but they’re delicious. And that’s what matters. 🙂

ingredients: 

healthy carrot cupcakes 

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup pumpkin pureed
  • 1/2 cup sugar
  • 1/2 of a large apple, grated
  • 1 large carrot, grated
  • 1/2 cup extra light olive oil
  • 2 eggs
  • 1 cup coarsely chopped walnuts

cream cheese frosting 

  • 1 package cream cheese (8 oz), softened
  • 1 stick unsalted butter, room temp.
  • 2 cups confectioner’s sugar

directions: 

  • preheat 350 F
  • mix dry ingredients together. (remember sugar is a ‘wet’ ingredient!)
  • in a separate bowl, mix the pumpkin, sugar, apple, carrots, olive oil.
  • add in the eggs one by one into the wet mixture
  • combine wet & dry mixtures and add the walnuts (if desired)
  • grease a cupcake pan
  • fill to the top for a large domed muffin top
  • place in oven, 10-15 min.
for the frosting, mix everything in electric mixer until smooth. 
and here’s a muffin joke!
There were two muffins in the oven. One said to the other, ‘Wow. It’s so hot in here!.” The other turned around, “Gasp! A talking muffin!!!”
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