Halloween Cupcakes…Healthy…ish

Modified from Wellplated.com

  • 1.25 cups Whole Wheat Flour
  • 1 cup rolled oats
  • 1 tsp Baking Soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ginger
  • 0.25 allspice
  • 0.25 kosher salt
  • 1 Tablespoon ground flax seed mixed with 3 Tablespoons of water
  • 2 TBS olive oil
  • 0.33 cup pure maple syrup
  • 0.33 cup plain Greek yogurt (or plain vegan yogurt)
  • 1.25 tsp pure vanilla extract
  • 15 oz can of pumpkin puree

For the frosting

  • 4 oz cream cheese, softened (or vegan equivalent)
  • 4 oz unsalted butter, softened (or vegan equivalent)
  • 0.75 tsp pure vanilla extract
  • 3 TBS Pure Maple Syrup
  • pinch of salt
  • 3-4 TBS of powdered sugar or monk fruit equivalent (optional)
  • 0.5 cup dark chocolate chips for melting (optional)
  • 24 candied googly eyes for decoration (optional)

Preheat the oven to 350 degrees. Line muffin pan with silicon or paper liners or just oil the pan well. Mix the flaxseed and water in a large bowl and set aside for 5 minutes. Mix the dry first 8 ingredients in a medium bowl. Mix the 5 liquid ingredients in with the flaxseed and water. Combine both bowls, but don’t over mix. Divide batter across 12 muffins/cupcakes. Bake for 15-18 minutes or until a toothpick comes out clean. Cool completely before frosting.

Mix with a hand mixer the cream cheese, butter, vanilla, and salt. Add slowly the powdered sugar (if using) until medium soft peaks appear. Frost completely cooled cupcakes.

Melt dark chocolate with a double boiler or in the microwave, making sure you don’t burn the chocolate. On a sheet of wax paper drizzle or pipe (using icing bag and small round tip) various Halloween items such as bats, spiders, spiderwebs, ghosts, you name it! Add googly eyes just before dry. To speed up the setting process put the chocolate designs in the freezer for 30 min. Add to frosted cupcakes and enjoy!

Keep in mind these moist cupcakes/muffins have little sugar and salt so they will spoil fast if not refrigerated. For best results serve or refrigerate within 12 hours.

Published by A Dish with KFish

Certified Sommelier cooking healthy meals and pairing wines to them. Let's be honest, sometimes I'm just drinking wine....

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