I think I need to explain a couple things from the title.
First off, what on earth is a muffin cupcakes?
Well, a muffin tends to carry the stereotype of dry and not very sweet. A cupcake is supppsed to be moist cake covered in frosting.
This is a cross between the two.
Also, I am not a calorie counter (did that for a while, hated it, and quit.) But, other people do and they like these kind of recipes. Win for them, win for me! You would never guess these have no butter or oil. Never. Somehow, the zucchini shreds disappear while baking and become agents for the lightest, moistest cupcakes.
And they take all of 15 minutes to whip up and then less than 15 more in the oven. That’s all the time you need to have a healthy, low cal, and delicious cupcake no one would guess has zucchini or pumpkin in it.
40 Calorie Chocolate Cupcakes
Recipe Source: Slightly adapted from Yammie’s Noshery
Yield: 24 muffin cupcakes
1/3 cup white whole wheat flour
1/3 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder
1/3 cup applesauce
1/3 cup pumpkin puree
1 egg, lightly beaten
1 teaspoon vanilla
1 cup shredded zucchini
Preheat oven to 375º. Grease muffin tin (24 mini)
Combine the flours, sugar, baking soda, baking powder, cinnamon, cocoa powder, and salt. Add the applesauce, egg, vanilla, and zucchini and mix with a spoon just until combined.
Divide the batter into the baking cups and bake for 11-13 minutes or until a toothpick inserted in the middle of one comes out clean.