Over the years (okay, make that decades), our kids have collected their fare share of candy. While we’d never deny them the fun of Halloween candy collecting, all that gooey, sticky, artificially-colored junk does start to feel kind of scary after a while. (And then there was the time this summer when Liz found a stash of Halloween candy under her son’s bed, but hey, we don’t need to air our dirty laundry here.)
To change the typical formula of Halloween from: Extreme Amounts of Candy & Sugar = A Parent’s Worst Nightmare, we created these healthier Halloween cupcakes. We used wholesome ingredients in the batter including whole wheat flour, wheat germ, and pumpkin puree, and our frosting featured light cream cheese and Greek yogurt.
Healthy Halloween Pumpkin Cupcakes = Happy Parents and Kids! How’s that for a new Halloween formula?
Makes 12 Servings
Bake up our cupcakes for a Halloween gathering, or make them any time of the year as a special treat. If you own a mini muffin tin, you can easily turn these into mini cupcakes. Just bake for 15 to 18 minutes instead.
1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk together the eggs and milk until combined. Whisk in the pumpkin, sugar, and canola oil until well combined. Stir the liquid ingredients into the dry ingredients until just combined. Stir in the chocolate chips.
4. Spoon the batter evenly into the prepared muffin cups, filling almost to the top. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.
5. To make the frosting, place the cream cheese, yogurt, and vanilla extract in a bowl and beat at low speed until blended. Add the sugar and continue to beat at low to medium speed until incorporated and the mixture is creamy. Place in the fridge to keep cool until ready to frost.
Stay tuned for our Cooking with Pumpkin show, coming up next week on Cooking with the Moms. During the show, we’ll share our pumpkin cupcakes recipe as well as our recipe for Pumpkin Waffles (which you can now find on our Meal Makeovers recipe app).