This post marks a first for me! It was a request! And I never knew how excited I would be to receive a challenge from a close friend.
This is Amanda! She sent me a picture of her favorite iced pumpkin cookies last week and asked if I could find a way to “healthify” them! I happily accepted the challenge.
(Do you see how thick this batter is? Crazy!)
I was hopeful for a “butter cookie” texture but soon found out that pumpkin puree makes anything cake-like.
So, I am calling these cuffins as they are a delightful mixture of cookies and muffins.
The cuffin itself is only slightly sweet but with a drizzle of icing, these little guys are perfect!
Go crazy with the icing! I love to do different designs—it really puts a homemade touch on them.
These treats would be perfect for breakfast with coffee or as a midday snack. The recipe makes 24 cuffins and only calls for a 1/2 cup sugar and 3 tablespoons of oil. This way you can enjoy a sweet treat without weighing you down!
Iced Pumpkin Cuffins
makes 24 cuffins
Adapted from Hungry Meets Healthy
1 1/2 cups whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
pinch of nutmeg, ground cloves and ground allspice
1/2 cup brown sugar
3 tablespoons canola oil
2 tablespoons applesauce
2 teaspoons vanilla
1 1/4 cup pumpkin puree [not pumpkin pie puree]
**You can use 2 cups all purpose flour if you don’t have WWPF
**You could also sub 1 tablespoon pumpkin pie spice for cinnamon and other spices
2/3 cup powder sugar
1/4 teaspoon cinnamon
1 teaspoon milk
1/4 teaspoon vanilla
Preheat oven to 350 degrees.
In a medium bowl, mix flours, baking soda, baking powder, salt and spices. Set aside. In a small bowl, whisk oil, apple sauce and sugar together. Whisk in egg, vanilla and pumpkin puree until well combined. Slowly pour pumpkin mixture into dry ingredients until a thick batter forms. [A spatula will stand straight up] Spoon 1 tablespoon balls onto a greased cookie pan about 1/2 inch apart. Bake for 10-11 minutes. Remove to a wire rack and allow to cool.
To ice, whisk together icing ingredients and use a spoon to “flick” over the cookies.