Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners. This prevents sticking and makes for easy removal.
- In a medium bowl, whisk together the whole wheat flour and baking soda until well combined. This ensures the leavening agent is evenly distributed.1 cup whole wheat flour, 1 teaspoon baking soda
- In a separate bowl, combine the unsweetened applesauce, xylitol-free peanut butter, egg, plain unsweetened yogurt, and pureed pumpkin. Beat with a fork until smooth and well incorporated.1/4 cup unsweetened applesauce, 1/4 cup natural peanut butter (xylitol-free), 1 large egg, 1/4 cup plain, unsweetened yogurt, 1/2 cup pureed pumpkin (canned, not pie filling)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are perfectly fine. If using honey, stir it in at this stage.1 tablespoon honey
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full. This allows room for them to rise slightly.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a pupcake comes out clean. The edges should be lightly browned.
- Allow the pupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
Notes
Can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
