Chocolate Chip Cupcakes (with pumpkin and yellow squash)

Adapted from Deceptively Delicious with modifications
Prep: 10 minutes; Total time: 35 minutes; Makes 36 cupcakes

Ingredients for Cupcake Batter

  • Nonstick cooking spray
  • 3 cups canned pumpkin puree
  • 1-½ cups yellow squash puree
  • ¾ cup firmly packed light or dark brown sugar
  • ¾ cup Truvia
  • ½ cups water
  • ¾ cup canola oil
  • 1 Tbsp pure vanilla extract
  • 3-½ cups whole wheat cake flour
  • 3-¼ cup all-purpose flour
  • 1 Tbsp plus 1 tsp baking soda
  • 1 ½ tsp salt
  • 1 ½ cup semisweet chocolate chips

Frosting

  • 3 (8-ounce) package reduced-fat cream cheese
  • ½ cup sugar free syrup
  • ½ cup pure maple syrup
  • 2 Tbsp pure vanilla extract
  • 1/3 tsp salt

Directions

Preheat the oven to 350 degree F. Coat muffin tin with cooking spray or line with baking cups.
Put the pumpkin and squash purees in a large mixing bowl or the bowl of an electric mixer. Add the brown sugar, water, oil, and vanilla, and beat until well blended.
Now add the four, baking soda, salt, and chocolate chips, and mix until completely incorporated. Divide the batter among the muffin cups. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes out onto a rack to cool before frosting them.
For the frosting, beat the cream cheese with the maple syrup, vanilla, and salt until smooth. Spread the frosting over the cooled cupcakes.

Nutrition Facts without frosting:

  • 179 cal
  • 7 g fat
  • 1.6 g sat fat
  • 205 mg sodium
  • 27 g carb
  • 2.42 g fiber
  • 8.2 g sugar
  • 3.3 g protein

Nutrition Facts for frosting:

  • 45 cal
  • 2.5 g fat
  • 1.5 g sat fat
  • 128 mg sodium
  • 4.3 g carb
  • 0 g fiber
  • 3.6 g sugar
  • 1.31 g protein

Store the cupcakes in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.