Pumpkin Cupcakes (Reduced Sugar)

Name: Pumpkin Cupcakes (Reduced Sugar)
Yield: Makes 12 cupcakes
Ingredients: ⅓ cup plus ¼ cup (3 ounces), Sucanat; 1 cup (5 ounces), all-purpose flour; 1 teaspoon, ground cinnamon; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; ½ teaspoon, salt; ⅛ teaspoon, ground allspice; ⅛ teaspoon, ground ginger; ¾ cup canned unsweetened, pumpkin puree; ½ cup, vegetable oil; 2 , large eggs; 1/2 recipe, recipe

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Desserts or Baked Goods

These cupcakes use unsweetened pumpkin puree to keep these treats low-sugar and not overly sweet.

A cookbook recipe exclusively for All-Access members from Naturally Sweet

SERVESMakes 12 cupcakes

TIME45 minutes, plus 1⅙ hours cooling

Sugar12 grams (down from 22)

A cookbook recipe exclusively for All-Access members from Naturally Sweet

WHY THIS RECIPE WORKS

Many pumpkin-flavored desserts fall into the same traps: They’re overly sweet and so heavily seasoned with pumpkin pie spice that the pumpkin flavor is completely hidden. To avoid the same mistakes, we started with unsweetened pumpkin puree...

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