1½ c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. fine sea salt
2 tsp. ground cinnamon
1½ tsp. ground ginger
½ tsp. ground nutmeg
1 tsp. pure alcohol-free vanilla extract
1 stick butter
½ c. honey
2 eggs
1½ c. pumpkin puree
Assorted dried fruit and nuts for decorating, optional


Preheat oven to 350°. Line cupcake pan with paper liners, set aside. Sift into a bowl flour, baking soda, baking powder, sea salt and spices, set aside. In a separate bowl, honey and butter mix on low speed until combined. Add in eggs, vanilla and pumpkin, mixing until well combined. Add half of the flour mixture to the wet ingredients, mix by hand. Add the remaining flour mixture, mix again by hand. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool and decorate with Chocolate Ganache Frosting (posted in the Desserts section), dried fruit and nuts.


12 Cupcakes