Pumpkin Cupcakes

Optional (Will Affect Nutritional Information)

Instead of prepared pumpkin pie spice, you can make your own by combining 1⁄2 teaspoon ground allspice, 1⁄2 teaspoon ground ginger, 1⁄4 teaspoon ground nutmeg and 1⁄4 teaspoon ground cloves.

The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.

Don’t skip sifting the dry ingredients. Doing so will remove any clumps and aerates the ingredients to create lighter pumpkin cupcakes.

Use pumpkin puree and not pumpkin pie filling. The only ingredient in pumpkin puree will be pumpkin.

Decorate with candied pumpkins or sprinkle cinnamon that has been through a metal sifter, on top of the frosting.

Color the frosting orange and green and make pumpkin tops with vines.

*One serving has 150 calories and 1 grams of sugar per serving compared to the full sugar-sweetened serving which have 250 calories and 30 grams of sugar. See nutritional panel for more information.

Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.