Healthy Pumpkin Breakfast Cookies

 I get really excited about Fall, because it means beautiful foliage, and pumpkin everything.  So, the other day I had this streak of brilliance and decided I needed to make non-dairy pumpkin yogurt.  While in theory, it was an awesome idea, I failed epically.  But upon my culinary defeat, I had an extra cup of pumpkin to use and alas these cookies were born, and far from a culinary defeat they were.  Plus, who doesn't love the notion of eating a cookie (or four) for breakfast--and at only about 50 calories a cookie, you totally can.

Mini Pumpkin Spiced Donuts

I'm pretty sure the words "Mini", "Pumpkin", and "Donut" speak for themselves, but in case they don't I always have something to say: Make these.

I saw this recipe on Blue Eyed Bakers and instantly decided I needed a mini donut pan.  Totally worth it.  Not to mention, I can now make donut (doughnut?) shaped meatloaf, which is hypothetically one of the grossest things I've ever thought of.  I'll let you know when it actually happens.  Anyhow, onto something far more appetizing...

Moist Pumpkin Cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup unsweetened applesauce (not chunky)

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, applesauce, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.

Notes:

• If you don't have unsweetened applesauce (make sure your "unsweetened" has no sweeteners added, there are "sugar-free" varieties that contain Splenda- not what you want) feel free to use 1/2 cup oil or butter instead, the applesauce is just a healthier option
• They taste delicious frosted with cream cheese icing!

Yields 24 cupcakes.