Pumpkin Spice Cupcakes with Pumpkin Spice Ganache

Pumpkin Spice Ganace


8 oz chocolate (I recommend Ghirardelli 60% cacao chips)
1 cup heavy cream
1-2 t pumpkin pie spice

1. Heat cream and spices over medium heat until lightly bubbling. Remove from heat, pour over chocolate and cover for five minutes. Remove cover and whisk until well blended. Cover again, chill in fridge for forty five minutes. Beat with mixer just until light brown color and peaks are achieved, then spread over cupcakes with a knife or spatula!

Pumpkin Spice Cupcakes


1/2 cup butter, room temperature
1 3/4 cup whole wheat pastry flour
2 t baking powder
1/4 t baking soda
1/3 cup brown sugar
1 egg
1/2 cup pumpkin (canned or roasted)
1 large banana, mashed
1 t vanilla
1/4 cup milk
1 1/2 t pumpkin pie spice
1/4 t nutmeg
1/4 t cinnamon

1. Preheat oven to 350 and prepare two muffin pans with liners.

2. Cream butter and sugar together with hand mixer or stand mixer until fluffy. Add vanilla and egg, blend, and then add pumpkin and banana and continue to blend. Add flour, baking soda, baking powder, and spices. Add milk and mix until batter is smooth.

3. Fill baking cups 3/4 of the way and smooth out the tops, then bake for twenty minutes.