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Pumpkin Cupcake

Pumpkin cupcakes are easy as pie, and while not sugar-free are healthier than most cakes due to the pumpkin, and can be eaten plain or with a simple dollop of whipped cream or frosting.

In a medium sized bowl, whisk together 2 cups organic white flour (you can sub 1/4 cup wheat flour for 1/4 white), 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon each cinnamon and ginger, and 1/4 teaspoon each nutmeg and allspice. Note - if you don't keep allspice around, add a dash of ground cloves. In a larger bowl, mix 1 cup organic brown sugar, 1 cup granulated organic sugar, 2 sticks (1 cup) of melted and cooled organic butter and 4 organic eggs. Add the dry ingredients to the wet and mix until smooth. Mix in 15 oz of organic pumpkin puree.

Pour pumpkin batter into reusable silicone cupcake liners or a greased stainless steel muffin pan. For the youngest children use a mini muffin pan. Only fill about halfway. Bake in a 350 degrees oven until the tops spring back when touched (about 20 to 25 minutes). Transfer to a wire rack and allow them to cool completely if adding a topping. If not adding a topping, these are super yummy served warm.

Lead Image © Flickr user abbynormy