Maple Cupcakes with Pumpkin Pie Frosting

INGREDIENTS

for the cupcakes

2 cups

whole wheat pastry or gluten-free* flour (measured correctly)

1 tsp

ground cinnamon

3/4 tsp

baking powder

3/4 tsp

baking soda

1/4 tsp

salt

1 tbsp

coconut oil or unsalted butter, melted and cooled slightly

large egg, room temperature

2 tsp

vanilla extract

1 tsp

maple extract

1/2 cup

plain nonfat Greek yogurt

1/2 cup

maple syrup

1/2 cup

nonfat milk

for the frosting

1 cup

pumpkin purée

1/2 cup

plain nonfat Greek yogurt

1/4 cup

Truvia

1 1/2

servings (11g) fat-free, sugar-free instant vanilla pudding mix

1/2 tsp

ground cinnamon

1/8 tsp

(<1g) ground nutmeg

1/8 tsp

(<1g) ground ginger