As you probably already know, I love one-bowl baking recipes. Less mess means more time for eating cupcakes!
I also love a healthier dessert. Again, more cupcakes!
I make these with pumpkin, squash, or applesauce, depending on what I have on hand. These additions add moisture and some health benefits like vitamins, antioxidants, and fiber.
In other words, they help me justify eating a chocolate cupcake! (or 3)
You could frost these, but in my opinion, they are so moist and delicious, they taste best just as they are. Of course, I’m not much of a frosting gal. If you are, do what makes you happy. Frost these babies!
No matter what method you choose, these are sure to please.
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(this recipe yields 12 cupcakes)
6 T butter, melted (or coconut oil)
1/2 cup sugar (I use brown)
1/4 cup milk (I use buttermilk)
1/2 cup pumpkin, squash, OR applesauce (or any combination of these – these will taste “pumpkin-y” when using Libby’s brand canned pumpkin, but not the highlighted brand)
1 teaspoon vanilla extract
3/4 cup of flour (I use 1/4 whole wheat, 1/4 all-purpose, and 1/4 almond meal – feel free to experiment!)
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (we like this brand for its mineral content)
If using a standard oven, pre-heat your oven to 350 degrees.
Melt butter (or coconut oil) together with the honey, if using, in the microwave or on the stovetop.
Add melted butter w/ honey and sugar to your bowl and beat until combined. Then add the eggs one at a time mixing on low until all of the ingredients are incorporated.
Add milk, pumpkin/squash/applesauce, and vanilla to your bowl and mix on low to combine.
Measure in the dry ingredients and mix on low until combined.
In an effort to run my oven for a shorter time, I bake these as cupcakes, but you can also bake this same recipe into a cake!
If you aren’t using silicone, or are baking a cake, you will need to grease your pan with butter or oil to prevent sticking.
Bake at 350. My cupcakes usually take 14 minutes in my countertop convection oven, but I check and turn them after 7.
Baking time for a cake will usually be anywhere from 25 – 40 minutes, depending on the oven and the pan(s) you are using.
Allow cupcakes to cool in pan on a cooling rack for at least 5 minutes before removing from pan and placing on rack. Allow to cool to room temperature before serving, if possible.
For an excellent baking chart, click here.
There you have it – healthier cupcakes you can feel good about eating when that chocolate craving hits!
Come back, leave a comment, and let us know how you liked ’em!Print This Post
This post was shared at So Much at Home, Women With Intention, Good Morning Mondays, Real Food Wednesday, Full Plate Thursday, Buns In My Oven, I Choose Joy!, Recipes For Our Daily Bread, The Thrifty Couple, The SHINE Blog Hop, & Mom’s Morning Coffee.
Also at the Let’s Get Real Link Party, Teaching What is Good, Rahab to Riches, Country Fair Blog Party, the Weekend Potluck, Cornerstone Confessions, Tastefully Frugal, Party in Your PJ’s, the Wednesday Roundup, PureBlogLove Link Party, Tuesdays With A Twist, & Katherine’s Corner.