A Healthy Recipe from Our Partners at Morris Hospital and Healthcare Centers
Yesterday, staff from Morris Hospital’s Nutrition team visited the Morris Community YMCA and shared a healthy recipe and samples with members. If you missed the opportunity to try this perfect fall treat, be sure to check out this easy-to-follow recipe to try at home!
Cook time: 35 minutes
Yield: 24 cupcakes
- 1 (15 oz) can pure pumpkin
- 1/2 cup vegetable oil(or coconut oil, melted)
- 1/2 tsp vanilla extract
- 1 1/2 cups sugar (brown sugar or coconut sugar)
Add to a medium-sized bowl and mix with a hand mixer on medium-high for 2 minutes.
Mix Together Next:
- 2 cups whole wheat pastry flour(or whole
- wheat white flour, or gluten-free flour)
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 2 tsp baking powder(aluminum free)
- 1 tsp baking soda
Add to a large bowl and mix together until combined. Add in the pumpkin mixture and stir together with a rubber spatula until well combined. (If making cupcakes, you can add the nuts to the batter before baking.)
Spoon batter into 2 muffin pans (greased or use paper liners), or spread into a greased one-inch rimmed sheet pan (10 inches x 15 inches).
Bake for 15-18 minutes for cupcakes, or 20 minutes for a sheet cake. Test with a toothpick. If it comes out clean, it is done. Set aside to cool.
Top with Frosting:
- 2 boxes (8 oz each) cream cheese(1/3 less fat)
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract
Let cream cheese sit out at room temperature until softened. Then, add everything to a medium-sized bowl and stir until well combined until the mixture forms a creamy frosting. Frost the cupcakes or sheet cake.
Finish with Nuts:
- 24 raw pecans (halves, or 3/4 cup chopped pecans or walnuts)
Place a pecan half on each cupcake or on the sheet cake in a 6 x 4 pattern, guiding you to cut 24 pieces. Or, if desired, sprinkle cupcakes or cake with chopped nuts.
Serve and Enjoy!
Nutrition information for one serving:
Calories: 225, Fat: 11 g, Saturated Fat: 2.6 g, Total Carbohydrate: 27 g, Fiber: 2 g, Sugars: 19 g, Protein: 4 g, Sodium: 210 mg