Recipes & Cooking Desserts & Baking Cakes Cupcakes Pumpkin Cupcakes with Cream Cheese Frosting Be the first to rate & review! Flaxseed meal and agave nectar help lighten up these rich pumpkin cupcakes. By Laura Marzen, RD, LD Laura Marzen, RD, LD Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Updated on July 13, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Andy Lyons Prep Time: 30 mins Bake Time: 18 mins Total Time: 48 mins Servings: 12 Yield: 12 Jump to Nutrition Facts Ingredients ¾ cup all-purpose flour ¼ cup flaxseed meal 1 teaspoon baking powder 1 teaspoon pumpkin pie spice ½ teaspoon baking soda ¼ teaspoon salt 2 eggs ¾ cup canned pumpkin ⅔ cup agave nectar ¼ cup canola oil 1 recipe Cream Cheese Frosting Freshly grated nutmeg (optional) Directions Preheat oven to 350°F. Grease and lightly flour twelve 2 1/2-inch muffin cups. Or line cups with paper baking cups and lightly coat cups with nonstick cooking spray; set aside. In a large bowl stir together flour, flaxseed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside. In a medium mixing bowl lightly whisk eggs. Whisk in pumpkin, agave nectar, and oil. Add pumpkin mixture all at once to flour mixture. Stir just until combined. Spoon batter evenly into prepared muffin cups. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack. Spread Cream Cheese Frosting evenly on cooled cupcakes. Garnish with freshly grated nutmeg. Serve immediately or store cupcakes in an airtight container in the refrigerator. Serve the same day they are made. Cream Cheese Frosting In a small mixing bowl combine 4 ounces reduced-fat cream cheese (Neufchatel), 2 tablespoons agave nectar, 1 to 2 tablespoons softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium-high speed until smooth. Rate It Print Nutrition Facts (per serving) 196 Calories 9g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 196 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 41mg 14% Sodium 194mg 8% Total Carbohydrate 26g 9% Total Sugars 17g Protein 3g 6% Vitamin C 0.7mg 1% Calcium 51mg 4% Iron 1mg 6% Potassium 67mg 1% Folate, total 21.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.