Maple Cupcakes with Pumpkin Pie Frosting

These tender cupcakes are full of cozy maple flavor, and the creamy frosting tastes even better than pumpkin pie on Thanksgiving! They’re best if eaten the same day they’re assembled, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

SO easy with just 160 calories & nearly 6g of protein! Plus that creamy Greek yogurt frosting is healthy enough for breakfast! Easy, lightened-up cupcakes filled with fall flavors! Sweet, cozy & the perfect comfort food treat. Just wait ’til you try that creamy frosting!


    for the cupcakes
  • 2 c (240g) whole wheat pastry or gluten-free* flour (measured correctly)
  • 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

Get the full recipe and instructions here >> Maple Cupcakes with Pumpkin Pie Frosting @


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