South Beach Phase 2 friendly dessert
Serves: 15 Difficulty: Medium - some experience needed Dietry guidance: v
Ingredients
1 3/4 cup wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 canola oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
1/2 cup mini chocolate chips
Frosting:
1 8 oz package light cream cheese, softened
1/4 cup heart healthy butter substitute (ie: Smart Balance or Brummel & Brown)
1 tsp vanilla extract
1 cup baking Splenda
Method
In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water, mix well. Stire into dry ingredients until combined. Fold in walnuts and chocolate chips.
Fill greased or foil-line muffin cups 3/4 full. Bake at 350 degrees for 20-25 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in Splenda until smooth. Frost cooled cupcakes.