Halloween will always be a nutritionally challenging holiday. This cupcake recipe has fiber, pure vegetables, and whole grains, as well as being low in fat. You can also get yourself an inexpensive donut pan at the housewares' store and convert these healthy muffin recipes to seemingly more decadent donuts!
Enjoy in good health!
Halloween Cupcakes/ Donuts
- 1 1/4 cups all-purpose flour (or combine with equal parts whole grain flour)
- 2 teaspoons baking powder
- One-half teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice (or equal parts cinnamon, ground ginger, and nutmeg)
- 2 large eggs
- 3 tablespoons walnut, canola or vegetable oil
- 6 tablespoons Orange Puree (see Make-Ahead Recipe #2)
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- One-half cup brown sugar, packed
- Optional decorations: white or orange colored frosting with orange and black sprinkles or Halloween candies
Preheat oven to 350 degrees and spray a mini-bundt (or donut) pan with oil. If you choose the cupcake option, line a muffin tin with paper liners.
In a large bowl, whisk together the Flour Blend, baking powder, salt, and pumpkin pie spice. In another large bowl, whisk together the egg, oil, Orange Puree, pumpkin puree, vanilla, and brown sugar until well combined. Fold the wet ingredients into the dry and mix until the flour is just moistened. Don't over mix. Pour into donut molds or fill muffin cups almost to the top. Spray tops of donuts or muffins with oil before baking.
For donuts: Bake 14 to 16 minutes until the tops spring back when pressed lightly. Loosen the edges with a knife and turn the donuts out over a plate. Allow to cool, and then decorate as desired
For muffins: Bake 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Turn the muffins out of the tins to cool. Dust tops with powdered sugar or decorate as desired.
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