Pumpkin Gingerbread Cupcakes

I LOVE the Whole Foods App. I have it on my itouch and use it often when I'm cooking and can't remember a recipe or am struggling for ideas.  A couple weekends a go we had a party with some friends, the theme was Fall, and I wanted to make a dessert that wasn't too sweet and paired nicely with some delicious decaf organic coffee I had picked up. I used my Whole Foods App, typed in "pumpkin" and selected "dessert" as the type of recipe I was looking for and Yippee! I found this amazing recipe, which was a big hit. I also served hot apple cider with cinnamon sticks for those who don't like coffee. The frosting I used on the cupcakes was just whipped cream cheese that I sweetened with a little pure maple syrup (Grade A). I kept the frosting in the fridge until right before I served them so that the cupcakes stayed warm, and the frosting didn't melt.


Pumpkin Gingerbread Cupcakes
www.wholefoodsmarket.com

1 cup all-purpose flour 
1 cup whole wheat pastry flour 
2 teaspoons baking powder 
2 teaspoons ground ginger 
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/4 teaspoon salt 
1 cup sugar 
1/2 cup oil 
2 eggs 
2 teaspoons vanilla extract 
1 cup canned pumpkin purée

Instructions

Preheat oven to 350°F. Line muffin pan with cupcake liners or spray and flour the pan using canola or olive oil cooking spray. Set aside. 


In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate medium bowl, whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine. 


Spoon batter into prepared pan and bake for 15 minutes, or until done when tested with a toothpick. Allow cupcakes to cool in the pan for 15 minutes, then continue to cool on wire racks.

Charles was already begging me to bake another batch before we even finished this batch. I'm thinking this weekend is the perfect time to do that! Mmmm!!!